Source: Martha Stewart Weddings, Summer 2009
- 8 ounces bittersweet chocolate (preferably Valrhona 61 percent), chopped
- 1 1/4 cups heavy cream
- 2 tablespoons corn syrup
Place chocolate in a medium bowl. In a medium pan over medium heat, stir cream and corn syrup until just beginning to boil. Pour over chocolate; let stand a few minutes, then mix until smooth. Let cool slightly; use immediately. If glaze becomes too thick to use, heat over pan of simmering water, stirring constantly.