Chocolate Glaze

[kirra]

Chocolate Glaze

Ingredients:

1/3 Cup (80g) Heavy cream
1/2 Tsp Coffee powder
3 1/2 Oz (100g) Bittersweet chocolate, finely chopped
4 Tsp (20 g) Unsalted butter, cut into 4 pieces, at room temperature
7 Tbsp (110 g) Chocolate Sauce (recipe below), warm or at room temperature

Preparation:

In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the coffee powder and the chocolate, stirring with a wooden spoon or spatula.

Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce.

Notes:
If the chocolate glaze is too cool (i.e. not liquid enough) you may heat it briefly
 in the microwave or over a double boiler (a double boiler is basically a bowl sitting over (not touching) simmering water).

It is best to glaze eclairs after the glaze is made, but if you are pressed for time, you can make the glaze a couple days ahead of time, store it in the fridge and bring it up to the proper temperature (95° to 104° F/35° to 40° C) when ready to glaze. Makes 1 cup or 300g.