This recipe was created to accompany Gianduia Torte with Chocolate Glaze.
Recipe information
Yield
Makes about 1 1/3 cups
Ingredients
6 tablespoons whipping cream
6 tablespoons light corn syrup
8 ounces semisweet chocolate, chopped
Preparation
Bring cream and corn syrup to boil in heavy medium saucepan. Reduce heat to low. Add chocolate; whisk until smooth. Remove from heat. Let cool until glaze thickens slightly but can still be poured, about 25 minutes.
