New This Month

Shiny Dark-Chocolate Glaze

Use this recipe for our Individual Chocolate-Espresso Charlottes.

  • Yield: Makes about 1 1/4 cups

Photography: Anita Calero

Source: Martha Stewart Weddings, Fall 2007


  • 6 ounces good-quality bittersweet chocolate, finely chopped
  • 1/3 cup sugar
  • 1/2 cup freshly brewed coffee
  • 2 tablespoons light corn syrup
  • 1 teaspoon coarse salt
  • 2 tablespoons unsalted butter


  1. Bring chocolate, sugar, coffee, corn syrup, and salt to a boil in a saucepan, stirring to melt chocolate. Reduce heat, and simmer, stirring occasionally, until thickened, about 5 minutes. Remove from heat, and stir in butter. Let cool, stirring occasionally, until barely warm but still pourable, about 20 minutes. Use immediately.

Reviews Add a comment