ROSE’S heavenly CAKES: The Bostini (page 351) is an orange chiffon cupcake sitting on vanilla pastry cream sauce and topped with chocolate butter glaze. hector’s take adds espresso to the chocolate butter glaze: i call this the mocha glaze.
to make mocha glaze, replace the water contained on the butter with espresso shots. to remove the water from the butter, clarify it, then add the lost weight with espresso shots. it worked like a charm, an intense chocolate butter glaze with a coffee punch.
the mocha glaze can be refrigerated and scooped like ice cream, rolled into truffles, or enjoyed as a spread on toast!