Bittersweet Chocolate Glaze Or Frosting

Let's Cook

1. Step 1.

   Melt in a double boiler, a heatproof bowl set over simmering water, or in a microwave on 50 percent power in 20-second bursts, stirring often just until smooth: 6 ounces semisweet or bittersweet chocolate (60 to 70% cacao), coarsely chopped; ⅓ cup coffee or water; (Pinch of salt)

2. Step 2.

   Remove from the heat. With a silicone spatula, stir in 2 or 3 pieces at a time: 6 tablespoons (¾ stick) unsalted butter, cut into small pieces

3. Step 3.

   Continue to stir—do not beat—until perfectly smooth.

4. Step 4.

   For a pourable glaze, let cool at room temperature, stirring occasionally, until the mixture reaches 90°F. For frosting, let cool further until spreadable. If the frosting becomes too stiff, set the bowl in a larger pan of hot water and stir until softened; or remelt and then cool to 90°F for use as a glaze. This keeps for up to 3 days at room temperature or for up to 3 weeks refrigerated.