3 ounces unsweetened chocolate broken into small pieces
¾ cup powdered sugar sifted
¼ cup hot water
½ cup cream
¼ cup butter at room temperature
Melt the chocolate in the microwave at 80% power in 30 second intervals. Once melted, stir in the powdered sugar and hot water.
Using an electric mixer on medium speed slowly add the cream to the chocolate mixture.
Once cooled to below 140° F, beat in the butter one tablespoon at a time. Beat until smooth.
In order to drizzle the glaze you may need to reheat it gently over a pan of steaming water. I use a plastic squeeze bottle to drizzle the glaze over the Chocolate Sour Cream Pound Cake.