Dark Chocolate Glaze

INGREDIENTS

115ml water

80ml milk

140g caster sugar

25g cocoa powder

60ml honey

250g chocolate (min 70% cocoa)

40ml Alcohol to match your cake (e.g. whisky, brandy, rum, kirsch)

METHOD

In a saucepan, bring the water, milk, sugar, cocoa and honey to a boil. Break up the chocolate and place into a bowl. Pour over the hot liquid and leave to stand for 2 minutes then stir until smooth.   Stir in your chosen alcohol. If the glaze is too thick at this point, stir in a little more alcohol or water.

Chocolate Glaçage

Makes 300ml

INGREDIENTS

100g dark chocolate (min 70% cocoa)

100ml water

100ml double cream

75g light brown sugar

Pinch of salt

20ml light nut oil

METHOD

Break the chocolate into small pieces and place in a heatproof bowl.

Place the water, cream, sugar and salt into a small saucepan and bring to the boil.

Let it simmer for 2 minutes then pour the hot liquid over the chocolate.

Leave to stand for a minute before stirring until all the chocolate has melted and the mixture is smooth. Let it cool for 10 minutes before stirring in the oil.