Originally aired February 3, 2010
- 6 ounces bittersweet or semisweet chocolate, chopped into chunks
- 1/2 cup heavy whipping cream
- 1 tablespoon pure vanilla extract or liqueur (see note)
Heat cream in a small saucepan. Once it boils, remove from heat. Add the chocolate, cover and let sit 5-10 minutes.
Add extract and/or liqueur and stir, stir, stir. It will look as if it will not combine, but it will. A small whisk speeds the process.
Serve warm to drizzle or glaze a cake. Serve cool in truffle form.
Note: This recipe can glaze an 8x10" cake. The type of chocolate can vary from milk to bitter, and from common to imported, for different qualities. The heavy whipping cream can be skim milk or any butterfat content in between, but use just a bit less liquid as the butterfat goes down. The vanilla can be any pure extract or good liqueur. Goslings Dark Bermuda Rum is great for chocolate, as is Grand Marnier for an orange flavor.