**Cocolat Rum Glaze * Recipe**

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Cocolat Rum Glaze * Ingredients

PATTI VDRJ67A

4 oz bittersweet chocolate
6 tbsp butter
1 tbsp light corn syrup
1 tbsp dark rum (optional)

A Recipe for
Cocolat Rum Glaze *

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Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

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Cook beef in nonstick pans. If needed, use cooking sprays instead of oil or butter.

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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.

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Cocolat Rum Glaze *

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Cocolat Rum Glaze * Directions

In heavy saucepan on low heat, melt broken chocolate with butter,
stirring constantly until smooth. Remove from heat. Stir in corn
syrup and rum. Place torte upside down on a rack over tray to catch
excess glaze. Spread a very thin layer of glaze over top and sides of
torte to set surface. Chill 15 minutes to firm glaze. Reheat
remaining glaze to thin and pour over top and sides of torte. When
glaze is firm, remove cake from rack to large plate. Decorate top and
sides with shaved chocolate, if desired. For shiny glaze, store cake
at room temperature until serving time.

Serves: 1

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Cocolat Rum Glaze * Recipe from the Recipes-To-go.com Drink Recipe Cookbook

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