Ingredients

• 3/4 cup heavy cream
• 1/2 teaspoon vanilla extract or 1 teaspoon powdered instant espresso or coffee
• 1 1/4 cups semisweet chocolate chips

Instructions

1. Bring the cream to a near boil in a small saucepan. Remove the pan from the heat and stir in the vanilla or espresso powder. Immediately add the chocolate chips. Tilt the pan this way and that so the hot cream runs over them. Set the pan aside for 5 minutes, then stir the mixture briefly to start smoothing it out.
2. Let the mixture rest for another 2 to 3 minutes, then whisk briefly, until smooth. The glaze will be a little runny at first, perfect for drizzling on pound cakes and Bundt-type cakes. If you want slightly thicker coverage, such as on a cheesecake or sheet cake, you can let the glaze cool slightly before spreading it. If the sauce cools and starts to thicken and you need to rewarm it to thin it out, heat it very gently in a saucepan. You can also reheat it in a microwavable container, but proceed carefully so you don’t burn the chocolate—microwave for no more than 15 seconds at a time, stirring between each round.