Midnight Glaze

Ingredients

½ cup + 3 tbl (2.2 oz / 62 g) confectioners’ sugar
5 tbl (2.5 fl oz) water

2 tbl (1 fl oz) heavy cream, or crème fr¢iche
1 tbl (0.5 oz / 14 g) butter, room temperature

½ cup – 1 tsp (1.6 oz / 45 g) cocoa powder, preferably Valrhona, sifted

1 tbl (0.7 oz / 20 g) light corn syrup

Water, as needed

Specialty tools and equipment needed:

• Heavy bottomed 1-qt saucepan
• Kitchen scale

Pre-recipe preparations:

• Allow butter to come to room temperature
• Sift cocoa powder

Directions:

1. Add confectioners’ sugar and water to the saucepan. Whisk until smooth.
2. Add the heavy cream and butter.  
3. Bring to a boil while stirring with a heat-proof spatula or wooden spoon,
4. Remove from the heat, and gently whisk in the cocoa powder and corn syrup. Whisk only as much as necessary for a smooth mixture as you don’t want to create air bubbles.
5. Add 1 to 2 tbl water if needed to make a pourable glaze.
6. Use immediately.
7. Any remaining glaze may be stored in the refrigerator and reheated when needed.