- 6 ounces best-quality bittersweet chocolate or semisweet chocolate
- 1 cup heavy cream
- 1. Chop the chocolate into small pieces, and place in a medium bowl. Scald the cream, and pour it over the chocolate. Let the mixture stand 5 minutes, then stir until smooth.
- 2. Let the glaze stand at room temperature for about 10 minutes.
- 3. For the smoothest possible surface, carefully dip the cupcakes into the prepared chocolate glaze. Let cupcakes drip, dripped-side down, for several seconds, and then turn right-side up. Allow glaze to set before decorating.
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