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Bittersweet Glaze

This recipe is part of the recipe for Ginger Shortbread Delights


1 bar (3 to 3.5 ounces) bittersweet chocolate, broken into small pieces
2 tablespoons unsalted butter
2 tablespoons whipping cream
1 tablespoon powdered sugar
1/8 teaspoon salt


  1. Melt chocolate and butter in top of double boiler over hot, not boiling, water. Remove from heat. Add cream, powdered sugar and salt; stir until smooth.


Fans of ginger will love the flavor of these cookies. But they're just as flavorful without the crystallized ginger. For another option, before baking, place a pecan or walnut half in the center of each dough ball, or roll them in chopped almonds, hazelnuts or macadamias.

Check out more recipes for Frosting & Icing