The secret to this glaze is working with it when it’s cooled down. Significantly. Otherwise you’ll have a drippy/runny mess. Which still works (once it’s cooled) but is messier and harder to work with.
- 4 oz. semi-sweet chocolate baking bar, broken into 1-inch pieces
- 3 T. butter
- 1 T. whole milk
- 1 T. light corn syrup
- 1/4 tsp. vanilla
Melt chocolate and butter in the top of a double boiler or in a heatproof bowl over barely simmering water. Stir occasionally until smooth and remove from heat. Stir in milk, corn syrup and vanilla.
If you’re using this recipe to glaze a flourless chocolate cake (as I did), you may wish to double the recipe – depending on how thick of a glaze you want on your cake. My glaze was so thick it was more like ganache!