Milk Chocolate Mocha Glaze Or Frosting

Let's Cook

1. Step 1.

   Place in a small heatproof bowl: 9 ounces milk chocolate, finely chopped

2. Step 2.

   Combine in a medium saucepan and bring to a simmer: ⅔ cup heavy cream; 1 tablespoon light corn syrup; 1 tablespoon instant coffee or espresso powder

3. Step 3.

   Immediately pour the hot cream mixture over the chocolate. Stir until the chocolate is melted and the mixture is smooth. For a pourable glaze, let cool just to 100°F. For a frosting, let cool to room temperature and stir with a silicone spatula until spreadable. If the frosting becomes too stiff, set the bowl in a larger pan of hot water and stir gently until softened; or remelt and then cool to 100°F for use as a glaze. This keeps for up to 3 days at room temperature or for up to 3 weeks refrigerated.