The glaze I chose for this cake is a recipe I adopted from Alice Medrich’s book, Bittersweet. It is designed as a pouring glaze for desserts that are stored in the refrigerator, which is where your mousse cake will sit while waiting for it’s grand appearance. Medrich suggests pouring this glaze at 90 degrees for optimal results. This can be gauged with an instant read thermometer, or by taking a small dab of the glaze and touching it to your lip. It should feel to be the same temperature as your lip, so if it’s warm to the lip, wait another minute.
The chocolate glaze was made with a bittersweet chocolate containing 64 percent cocoa solids. Look for a chocolate of similar bitterness, but nothing higher. The acidity of extra bittersweet chocolate does not balance well with the sweet subtlety of the honey mousse, and the essence of the rosemary gets lost. If you can’t find anything at 64 percent, choose a semi sweet chocolate instead. For those who don’t live near a metropolitan area that provides many choices in chocolate, Nestle, the maker of toll house chips, has come out with a chocolatier line that is sold in large chain grocery stores like Safeway. If I even hear that you tried to make this with Bakkers chocolate, I will come find you, and slap your hand. Repeatedly. That stuff is not chocolate.
Bittersweet chocolate glaze
8 oz dark chocolate chopped finely
6 oz butter, (1 1/2 sticks)
1 tbsp light corn syrup
2 tbsp water
1. Place all the ingredients in a small heatproof bowl and set over a wide mouthed pot of simmering water.
2. Allow the chocolate and butter to melt, stirring occasionally. Remove the bowl from the double boiler when it is almost, but not quite, melted. Set the glaze aside to finish melting, stirring once or twice until perfectly smooth.
3. Place the filled cake on a wire rack set over a sheet pan. When the glaze is smooth and shiny, pour it over the cake to cover it completely. Chill the cake in the fridge for 10 minutes to set the glaze before removing it from the rack.
4. Transfer the cake from the rack to a serving plate and keep in the refrigerator until ready to serve. If the cake is to be kept overnight, wrap the cake lightly, but completely to avoid condensation forming on the glaze.