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Name: Chocolate Glaze
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 7 1/2 oz Semisweet chocolate; finely; 3/4 c Whipping cream

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INGREDIENTS

7 1/2 oz Semisweet chocolate; finely
3/4 c Whipping cream

INSTRUCTIONS

The best chocolate glaze is ganache. It is a mixture of heavy cream and chocolate. It is then poured over the cake. I usually just make it and dont measure anything. I did look this up in Faye Levys book Chocolate Sensations for you, though: Put chocolate in heat-proof bowl. Bring cream just to a full boil in a small heavy saucepan. Pour over chocolate all at once. Stir with a whisk until chocolate is completely melted and mixture is smooth. My notes: Stir the ganache gently while mixing in the chocolate. For a nice glaze, you dont want to incorporate air bubbles. You are simply letting the chocolate melt and combining the two ingredients, not whipping up a frosting. Also, I place my cake on a cooling rack which is placed on a clean cookie sheet. That way you can go nuts with the glaze and not worry about making a mess--or wasting ganache. When you are done glazing, lift the cooling rack and cake up and scrape up the ganache on the cookie sheet for a later use. It freezes well, too! Try adding a little liqueur (did I spell that right?) to the ganache for a nice change. This really is a wonderful and easy...and fattening glaze.

NOTES

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Chocolate Glaze

7 1/2 oz Semisweet chocolate; finely
3/4 c Whipping cream

The best chocolate glaze is ganache. It is a mixture of heavy cream and  chocolate. It is then poured over the cake. I usually just make it and  dont measure anything. I did look this up in Faye Levys book Chocolate  Sensations for you, though: Put chocolate in heat-proof bowl.    Bring cream just to a full boil in a small heavy saucepan. Pour over  chocolate all at once. Stir with a whisk until chocolate is completely  melted and mixture is smooth.    My notes: Stir the ganache gently while mixing in the chocolate. For a nice  glaze, you dont want to incorporate air bubbles. You are simply letting the  chocolate melt and combining the two ingredients, not whipping up a  frosting.    Also, I place my cake on a cooling rack which is placed on a clean cookie  sheet. That way you can go nuts with the glaze and not worry about making a  mess--or wasting ganache. When you are done glazing, lift the cooling rack  and cake up and scrape up the ganache on the cookie sheet for a later use.  It freezes well, too!    Try adding a little liqueur (did I spell that right?) to the ganache for a  nice change.    This really is a wonderful and easy...and fattening glaze.

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Nutrition

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Serving Size: 1 Serving (258g)
Recipe Makes: 1 Servings

Calories: 155
Calories from Fat: 150 (97%)

Amt Per Serving		% DV

	Total Fat 16.6g	22 %
	Saturated Fat 10.4g	52 %
	Monounsaturated Fat 4.8g
	Polyunsanturated Fat 0.6g
Cholesterol 61.6mg		19 %
Sodium 17.1mg		1 %
Potassium 33.8mg		1 %
Total Carbohydrate 1.3g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 1.3g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 155

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