Glazing Chocolate Recipe
- Heavy cream, 1½ cups
- Vanilla extract, 2 teaspoons
- 60% bittersweet chocolate pistoles, 1 cup
- 2-quart, heavy bottomed saucepan
- Mixing bowl
- Set the cooled cake on a wire rack with wax or parchment paper underneath it to catch any drips.
- Combine the heavy cream and vanilla extract in a saucepan and bring to a simmer over medium heat, stirring constantly.
- Meanwhile, place the chocolate in a medium-sized nonreactive mixing bowl, preferably one with a handle and a small pouring spout.
- Remove the hot vanilla-cream mixture from the heat and pour over the chocolate. Let the heat from the cream melt the chocolate for 10 to 20 seconds, then gently whisk until smooth.
- Immediately pour the glaze over the cake. For a Bundt cake, pour the glaze in a thin, steady stream in a crisscross fashion, working your way around the cake for even coverage. If you want more chocolate on the cake, repeat until it looks right. This is a rich glaze, so let restraint be your guide. For Crunchy Feet, pour about 2 tablespoons of glaze directly onto the top of each one, letting it drizzle down the sides.
- If the bowl is empty before you’re finished glazing, scrape any chocolate that has drizzled onto the parchment and reuse it for the remaining Crunchy Feet.
- Serve immediately, while the glaze is still warm.
