- 4 oz dark chocolate, chopped
- ¼ cup unsalted butter
- 1 tbsp corn syrup
Serves: Decorates 12 éclairs or 36 profiteroles
Place the chocolate, butter and corn syrup in a metal bowl and set this over a pot of barely simmering water, stirring until melted. Remove the bowl from the heat.
Dip the tops of the éclairs or profiteroles in the warm glaze and enjoy warm, cool to set or chill to serve later.