Chocolate Fudge Sauce, Filling and Glaze
from the book Cupcakes!
by Elinor KlivansSAUCE OR FILLING
3/4 cup heavy whipping cream
2 tbsp. unsalted butter, cut into 2 pieces
1 1/2 cups semisweet choc. chips
1/2 tsp. vanilla extract
In a medium saucepan, heat the cream and butter over low heat until the cream is hot and the butter has melted. The mixture should form tiny bubbles and measure about 175 F on a thermometer. Do not let it boil. Remove the pan from the heat, and add the chocolate chips, and let them sit in the hot cream for about 30 seconds to soften. Add the vanilla and whisk the sauce until it is smooth and all the chocolate has melted.
GLAZE
1 cup heavy whipping cream
2 tsp. unsalted butter, cut into 2 pieces
3 tbsp. light corn syrup
1 1/2 cups semisweet chocolate chips
1/2 tsp. vanilla extract
Same instructions as above, just add the corn syrup to the cream and butter!
2 comments:
I've gained five pounds by just looking at this!!
Visiting from SITS. :)
Uh...yum! I used whipping cream for the first time over the holidays. It makes some heavenly desserts even better. Call me dumb...but what kinds of things would you use this as a filling. I ask because I've been dying to find something to put in an actual bundt cake. I've got the pan and make regular cakes w/ glazes. But, I can remember having bundt cakes with fillings.
Stopping by from SITS!
Post a Comment