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“This recipe is from Pierre Hermé. It is delicious! This glaze becomes thick enough to spread with an icing spatula after it cools a bit, but pours easily while still warm. This can be stored in the refrigerator and brought up to 94°F-104°F for later use. The extra chocolate sauce is great on ice cream!”
1 cup

Ingredients Nutrition


  1. Start with the chocolate sauce.
  2. Put all ingredients into a heavy-bottomed sauce pan and bring to a boil, stirring constantly with a wooden spoon.
  3. Reduce heat to low and stir until sauce thickens enough to coat the back of a spoon (10-15 minutes).
  4. To make the glaze, bring the heavy cream to a boil in a small saucepan.
  5. Remove from heat and slowly add the chocolate, stirring with a wooden spoon.
  6. Continuing to stir gently, slowly add the butter piece by piece.
  7. Once the butter is incorporated, add the chocolate sauce. Stir to combine.

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