While the Hot Fudge Sauce is thick and rich, this glaze is a little thinner in consistency and shinier in appearance. We put it between cake layers, drizzle it on pies, and dip the tops of frosted cupcakes into it. Used on ice cream cake or pies, the glaze needs to be just warm enough to pour but not hot. Work quickly to cover the surface, because it will pull away from the ice cream if you overwork it. Use ½ cup of glaze for an 8-inch cake.
AT A GLANCE:
MAKES: about 2 cups
SHELF LIFE: Up to 3 week
INGREDIENTS:
- 8 ounces bittersweet chocolate (about 60% cacao), finely chopped (¾ cup)
- 3 tablespoons tapioca syrup or corn syrup 1 cup heavy cream
- 3 tablespoons sugar
INSTRUCTIONS:
- Put the chocolate in a medium heatproof bowl, pour the tapioca syrup over the chocolate, and set aside.
- Stir together the cream and sugar in a small nonreactive saucepan and put the pan over medium-high heat. When the mixture reaches a simmer (small bubbles will appear and break around the edge of the pan), remove from the heat. Stir until the sugar is dissolved. Pour the mixture over the chocolate and let stand for 1 to 2 minutes. Whisk until smooth. Let the glaze cool slightly before using (it’s too runny when it’s hot). A little warmer than room temperature is ideal.
- To glaze the top of an ice cream cake, pour ½ cup of the just warm glaze onto the top of the cake and spread it quickly. The glaze will start to pull away from the ice cream if you overwork it, so cover the surface in a few quick spreads and place back in the freezer. If making ahead, or if you have leftovers, transfer to a container, cover and store in the refrigerator. To rewarm, heat gently in the microwave or in a double boiler just until it’s barely warm.
TIP:
- If some of the chocolate refuses to melt, it means the cream was not hot enough. To fix this, bring 1 inch of water to a simmer in a medium saucepan, transfer the glaze to a heatproof bowl, and put the bowl over but not touching the water. Whisk the glaze until smooth.
