8 ounces semisweet chocolate, chopped
3/4 cup heavy whipping cream
2 Tablespoons unsalted butter
Place the chocolate in a heatproof bowl. Put the cream and butter in a small saucepan, and bring just to a boil, over medium heat. Pour the cream over the chocolate and allow to stand for 5 minutes, then stir until smooth.
You can either immediately pour over cake for a glossy chocolate glaze, refrigerate and roll into truffles, or refrigerate and then whip into a light frosting.
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