Chocolate Glaze
 
Makes about 1 cup
Ingredients
  • ⅔ cup (160 grams) heavy whipping cream
  • ⅔ cup (113 grams) finely chopped 60% cacao bittersweet chocolate (about 4 ounces)
Instructions
  1. In a small saucepan, heat cream over medium heat until bubbles begin to form around edges of pan. (Do not boil.)
  2. In the work bowl of a food processor, place chocolate. Process until finely chopped. With processor running, add hot cream in a slow, steady stream until chocolate is melted. Let cool slightly, about 10 minutes.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/hot-chocolate-bundt-cake/