This chocolate glaze is similar to ganache except corn syrup has been added. This will give the glaze a nice shiny finish that will not dull if refrigerated. The flavor of the chocolate used really shines through in this recipe so use a good quality bittersweet or semisweet chocolate that you enjoy.

Place the chocolate and butter in a double boiler or medium heatproof bowl and set over a saucepan with simmering water. Stir until melted then remove from heat.

Whisk in the corn syrup and brandy until smooth. Strain through a fine strainer to remove any lumps.

The glaze can be made ahead, refrigerated, and then re-melted to use as a glaze. Re-melt in a stainless steel bowl over a saucepan of simmering water. Let glaze almost melt and then remove from heat to finish melting.

Recipe:

8 ounces (210 grams) bittersweet or semisweet chocolate, cut into small pieces

6 tablespoons (84 grams) unsalted butter, cut into small pieces

1/3 cup (80 ml) light corn syrup

1/3 cup (80 ml) brandy

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