Chocolate Mint Glaze

• 8 ounces fine-quality bittersweet chocolate, chopped
• 1/4 cup very hot water
• 1 tablespoon creme de menthe

1. In the top of a double boiler set over simmering water, melt the chocolate, stirring occasionally, until smooth.
2. Whisk in the water and creme de menthe all at once.
3. Remove from the heat and stir until very glossy.
4. Use immediately as a glaze for chocolate mint cake.

bittersweet chocolate, very hot water, creme

Taken from cooking.nytimes.com/recipes/9211 (may not work)