Imagine a silky, glossy chocolate glaze that can turn any ordinary dessert into a restaurant-worthy masterpiece with just a few simple ingredients. This rich, velvety chocolate glaze is about to become your secret weapon in the kitchen, promising to elevate everything from simple cakes to elegant pastries. Whether you're a baking novice or a seasoned pastry chef, this foolproof recipe will have you creating professional-quality dessert finishes that will make your guests wonder if you've been secretly trained in a Parisian patisserie!
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Cuisine: American
Serves: 2 cups
Ingredients
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Begin by gathering all your ingredients: 1 cup of heavy cream, 8 ounces of chopped semisweet chocolate, 2 tablespoons of unsalted butter, and 1 teaspoon of vanilla extract. Ensure you have a clean workspace and all necessary tools ready.
- In a medium saucepan, pour the heavy cream and place it over medium heat. Stir occasionally to prevent the cream from scorching on the bottom. Heat the cream until it just begins to simmer, but do not let it boil.
- While the cream is heating, chop the semisweet chocolate into small pieces if not already done. This will help it melt evenly and quickly once added to the hot cream.
- Once the cream is simmering, remove the saucepan from the heat. Immediately add the chopped chocolate to the hot cream. Let it sit for about 1-2 minutes to allow the chocolate to soften.
- After the chocolate has softened, use a whisk or a spatula to gently stir the mixture until the chocolate is completely melted and the mixture is smooth and glossy.
- Add the unsalted butter to the chocolate mixture. Stir until the butter is fully melted and incorporated, which will add richness and a beautiful sheen to your glaze.
- Finally, stir in the vanilla extract to enhance the flavor of your chocolate glaze. Mix until everything is well combined.
- Allow the chocolate glaze to cool slightly before using. It can be poured over cakes, cupcakes, or desserts of your choice. If you prefer a thicker glaze, let it sit at room temperature until it reaches your desired consistency.
- Store any leftover glaze in an airtight container in the refrigerator. To reheat, gently warm it in a microwave or over low heat on the stovetop, stirring until smooth.
Tips
- Use high-quality chocolate for the best flavor - semisweet works perfectly, but you can experiment with dark or milk chocolate.
- Chop the chocolate into small, uniform pieces to ensure smooth melting.
- Never let the cream boil - just bring it to a gentle simmer to prevent scorching.
- Remove the pan from heat before adding chocolate to prevent burning.
- Whisk gently and consistently to create a smooth, glossy texture.
- If the glaze becomes too thick, thin it with a little warm cream.
- For a mirror-like finish, let the glaze cool slightly before pouring over your dessert.
- Store leftover glaze in the refrigerator and gently reheat when needed.
- For a flavor twist, try adding a pinch of sea salt or a splash of liqueur to the glaze.
Nutrition Facts
Calories: 998kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 52g
Cholesterol: mg
