This glaze is one of the components of the Kentucky Bourbon Ball Petit Fours I made for the August 2010 Daring Bakers Challenge.
- 8 ounces dark chocolate, finely chopped
- 1 cup heavy cream
- 1 1/2 Tablespoons light corn syrup
- 2 teaspoons excellent quality vanilla extract
Stir the heavy cream and light corn syrup in a small saucepan over medium heat until it comes to a boil. Remove from heat and pour into a glass bowl. Add the dark chocolate. Let sit for 30 seconds, then stir to completely melt the chocolate. Stir in the vanilla.