Quick chocolate glaze

Yield: 4 servings

Measure Ingredient
1 cup Sifted dark unsweetened
Cocoa
⅔ cup Heavy cream
⅓ cup Unsalted butter
1⅓ cup Sugar
1 teaspoon Vanilla

Combine cocoa, heavy cream, butter and sugar in a saucepan. Over low heat cook, stirring constantly, until smooth and thick, about 5 minutes. Remove from heat, add vanilla. Drizzle glaze over slices of almond cake topped with ice cream. Store remaining glaze in covered jar, in the refrigerator for several weeks; reheat to boiling before reusing.

Yield: about 3½ cups

MONDAY TO FRIDAY SHOW #MF6708

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