Chocolate Glaze
 
Makes ¾ cup
Ingredients
  • ⅔ cup (160 grams) heavy whipping cream
  • 4 ounces (115 grams) 60% cacao bittersweet chocolate
Instructions
  1. In a small saucepan, heat cream over medium heat until bubbles begin to form around edges of pan. In the work bowl of a food processor, place chocolate. Process until finely chopped. With processor running, add hot cream in a slow, steady stream until chocolate is melted.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/mexican-hot-chocolate-bundt-cake/