Chocolate Butter Glaze
4 ounces semisweet chocolate
2 ounces unsweetened chocolate
3 ounces unsalted butter -- (6 tablespoons)
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Chop the chocolate into match stick size pieces with a chef's knife on a dry cutting
board. Place first the butter, then the chocolate pieces in the top portion of a 1 1/2
quart double boiler (or a 1 quart mixing bowl that fits snugly over a saucepan or another
mixing bowl). Fill the bottom vessel half full with hot tap water (120130 degrees) and
place the chocolate/butter bowl on top to melt. You may put the double boiler on the stove
over a very low flame just to maintain the water's temperature while melting the mixture
if you wish. Stir occasionally to blend until the mixture is smooth, shiny and liquid.
Remove from the water, and set aside. Yield one cup
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