This milk chocolate glaze is a component of Valerie Gordon’s Champagne Cake, but it is delicious as a glaze for cupcakes or even a sauce for ice cream. Alternatively, chill it and the glaze will become a spreadable frosting.
Excerpted from Sweet by Valerie Gordon (Artisan Books). Copyright © 2013
Image: Dédé Wilson
- 1 ¾ cups (9.5 ounces) 38% milk chocolate chips, fèves, or chopped 38% milk chocolate
- ¾ cup (6 ounces) heavy cream
- 2 teaspoons corn syrup
- 4 tablespoons (1/2 stick/2 ounces) unsalted butter, diced and softened
- Put the milk chocolate into a medium bowl. Heat the heavy cream and corn syrup in a small saucepan over medium heat just until it boils. Pour the cream over the chocolate and let sit for 1 minute.
- Using a small spatula, begin stirring the mixture in one direction, concentrating on the center, until it is smooth and glistening. Add the butter and stir until it is completely melted, about 1 minute. Pour the glaze
- into a 2-cup measuring cup or a small pitcher. Let cool to 90° to 95°F before using, monitoring the temperature with a candy or instant-read thermometer.
- Leftover glaze can be stored, covered, in the refrigerator for up to 2 weeks.
- To use leftover chilled glaze, gently melt it in the top of a double boiler or in a heatproof bowl set over a pot of simmering water, stirring occasionally.