CHOCOLATE GLAZE

By stevek980

Ingredients

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Preparation

Step 1

Bring 1/3 heavy cream, 1/3 c sugar, 1 tbsp instant espresso powder and 1/4 tsp coarse salt to a boil in small saucepan until sugar and espresso dissolved. Pour this over 3 oz bittersweet chocolate (preferable 70 percent cacao) chopped mixed with 1 1/2 tbsp unsalted butter and 2 tsp pure vanilla extract. Whisk this until smooth. Glaze can be made up to 3 days in advance and store in refrigerator. Rewarm, stirring until smooth, in a bowl set over a saucepan of simmering water.