DEEP CHOCOLATE GLAZE OR GANACHE

• 8 ounces Scharffen Berger 62% Cacao Semisweet Chocolate
• 1/4 cup heavy cream
• 3 tablespoons sweet butter

Heat the chocolate, cream, and butter in the top of a double boiler. Stir gently until the mixture is completely melted and smooth.

Use lukewarm as a pourable glaze or let stand until thick enough to spread like frosting.

If using as ganache, chill in refrigerator to desired consistency.

May be reheated to soften. Refrigerate or freeze leftovers.

Makes a striking coating with rich chocolate taste.