In a small / medium bowl via bain-marie, add the cream, butter and chocolate broken in pieces, heat over medium heat until the butter is melted and the mixture is hot.
Remove the pot from the heat and stir until the mixture is smooth.
Once the glaze has cooled slightly, pour it over your desired dessert and use a spatula to spread or drizzle it evenly or if glazing donuts, dip the donuts in the glaze and place on a wire rack or plate.
The longer the glaze sits the thicker and harder it will become. So if you are looking for drips on your cake don’t let it sit too long.
Let the glaze set for a few minutes before serving. Enjoy!
Notes
I took a baking course at a college in Toronto and the chef told us that the secret to a shiny glaze was to add a teaspoon of corn syrup. I also prefer to use good quality chocolate than cocoa powder.To make the glaze with a microwave - Add the ingredients to a microwave safe dish, place it in the microwave and heat it on high power for 30 seconds. Remove it and gave it a stir. Continue to heat it for 10 second intervals until the glaze is smooth and combined.Any leftovers should be stored in an airtight container or with plastic wrap touching the top of the ganache to prevent a skin forming, in the fridge. It will keep for up to 7-10 days in the fridge.Any leftovers should be stored in an airtight container or with plastic wrap touching the top of the ganache to prevent a skin forming, in the fridge. It will keep for up to 7-10 days in the fridge.