Chocolate Glaze

For beginners and professionals alike this is the perfect icing. It covers cakes smoothly and beautifully and it is one of the richest, most refined, and decadent chocolate icings you can make. This glaze adds an elegant aura to any cake no matter how big or small, but you can also make it whimsical with the addition of sprinkles or chocolate decorations. This recipe can be made with semi sweet or milk chocolate; the semi sweet has a darker, richer glow.

In a double boiler or in a medium metal bowl placed over a hot water bath melt:

1 1/2 pounds semi sweet chocolate or milk chocolate, cut into small pieces

In a small saucepan, heat over medium-high heat:

2 cups heavy cream
5 ounces (1 stick plus 2 tablespoons) unsalted butter
1/4 cup light corn syrup

Stir until the butter melts, then continue to heat to just before the boiling point (bubbles will form around the pan's rim). Slowly pour the scalded liquid over the melted chocolate, whisking constantly until smooth. Strain the icing through a fine sieve. The icing can be used immediately or cooled and stored in the refrigerator in an airtight container for up to 2 weeks. Reheat slowly in a double boiler before using if chilled.

Yield: 5 1/2 cups