Using chopped chocolate will give the glaze a better texture and shine, but you can substitute chocolate chips in a pinch. Store in the refrigerator and reheat gently in the microwave to make it pour-able.
- 1 cup Heavy Cream
- 1 1/2 cup Finely Chopped Semi-Sweet Chocolate
- 1 cup Light Corn Syrup
Place in a small sauce pan and scald over medium heat:
1 cup heavy cream
Turn off the burner and add:
1 1/2 cups finely chopped semi-sweet chocolate
1 cup light corn syrup
Let sit 5 minutes. Stir to blend. (If using chocolate chips, you may need to continued to heat over low heat and stir to melt completely.) The glaze should be the texture of thick pudding. Cool until just slightly warm before spreading on cookies.
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