Chocolate Ganache
Glaze
KS Quotient
Easy: Easy preparation. Adds a gourmet touch.
Use this glaze when you want a big, bold chocolate presence, not just a decorative squiggle here and there. Be sure to choose a good-quality chocolate with a flavor and degree of sweetness you like, as it will predominate and no sugar is added. (Sugar sometimes makes the consistency gritty. To add a touch of sweetness, incorporate a little honey.) Don't use an ultra-bittersweet chocolate or one with a cacao percentage over 70 percent; these can be difficult to blend in and may stiffen too much when cool. Don't substitute chocolate morsels either, or the glaze may not stiffen enough or have a bold chocolate flavor.
Yield: Enough to fully glaze1 large coffeecake
1 cup (6 ounces) coarsely chopped top-quality semisweet or bittersweet chocolate (not ultra-bittersweet or any chocolate with over 70 percent cacao)
¼ cup heavy (whipping) cream
2 teaspoons light corn syrup
1/8 teaspoon vanilla extract
1 tablespoon clover honey or other mild honey, optional
In a small, deep bowl, microwave the chocolate on 50 percent power for 1 minute. Stir well, then microwave for 1 minute longer on 50 percent power. Microwave the cream in another bowl or measuring cup on high power for about 1 minute, or until it comes to a boil and just begins to bubble up the sides. Immediately pour it over the chocolate, but do not stir. Let the mixture stand for 3 minutes so the chocolate can further melt from the heat.
Vigorously stir until the chocolate and cream blend together and are completely smooth. Stir in the corn syrup and vanilla until evenly incorporated. Set the glaze aside until cooled and thickened to spreading consistency, usually 15 to 20 minutes; if it thickens too much to spread easily, thin it with a teaspoon or two of warm water. Spread over the top and sides of a bread or coffeecake with a long-bladed spatula or spreader. The glaze will firm up as it stands.