Best 10 Love This Chocolate Glaze Recipes
When it comes to creating a rich and flavorful confection, few things can compare to the allure of chocolate glaze. From its smooth, glossy finish to its decadent taste, this versatile ingredient has the power to transform ordinary desserts into culinary masterpieces. Whether you're crafting a classic chocolate cake, decorating cupcakes, or adding a touch of elegance to cookies, the right chocolate glaze can elevate your treats to new heights. To help you create the perfect glaze, we've compiled a list of our top-rated recipes, each offering a unique take on this beloved topping.
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE GLAZE
This chocolate glaze is so rich, shiny, and flavorful! It's perfect for garnishing drip cakes, topping donuts, or drizzling over bundt cakes. With just 4 simple ingredients, this sauce is to easy you'll find yourself making it over and over again.
Provided by Allie {Baking A Moment}
Time 10m
Number Of Ingredients 4
Steps:
- Place the cream in a small pot over medium low heat, until simmering.
- Pour the hot cream over the chopped chocolate (or chips).
- Add the corn syrup and vanilla.
- Whisk together until smooth.
- Drizzle while warm.
Nutrition Facts : Calories 131 kcal, Carbohydrate 12 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 10 mg, Sugar 10 g, ServingSize 1 serving
LOVE THIS CHOCOLATE GLAZE
Drizzle this glaze over pound cake, angel food cake, or vanilla ice cream! Cook time is the time for the glaze to harden. From the "What Can I Bring? Cookbook" by Anne Byrn, author of "The Cake Mix Doctor."
Provided by mailbelle
Categories Sauces
Time 10m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Melt the butter in a small suacepan over low heat, about 2 minutes.
- Stir in the cocoa powder and milk. Cook the glaze, stirring, until it thickens and comes to a boil, about 2 minutes.
- Remove the pan from the heat and stir in 2 cups of confectioners' sugar, adding more if needed to make the mixture smooth and a little thicker than pancake syrup; don't let the glaze get too thick.
- Ladle the warm glaze over a room temperature cake and let sit until the glaze hardens, about 30 minutes.
CHOCOLATE GLAZE
This deep, dark chocolate glaze is the finishing touch for the Chocolate-Peanut Butter Cheesecake.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 10m
Yield Makes 1/2 cup plus 2 tablespoons
Number Of Ingredients 4
Steps:
- Melt chocolate and butter in a bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat, and stir in milk and corn syrup. Use immediately.
EASY CHOCOLATE GLAZE
Share this kitchen-tested recipe from the Betty Crocker Kitchens with someone you love.
Provided by By Betty Crocker Kitchens
Categories Dessert
Number Of Ingredients 3
Steps:
- Place chocolate chips, butter and corn syrup in 2-cup microwavable measuring cup. Microwave uncovered on Medium (50%) 1 to 2 minutes or until chocolate can be stirred smooth.
EASY CHOCOLATE GLAZE
This basic chocolate glaze recipe can be used to glaze donuts, dip eclairs in, or drizzle over bundt cake. This glaze comes together in as little as 5 minutes!
Provided by Bettie
Categories All Recipes
Time 4m
Number Of Ingredients 2
Steps:
- Place the chocolate in a microwave safe bowl.
- Set the cook time to 2 minutes and start the microwave. Do not step away. Stop the microwave every 15-20 seconds and stir the chocolate with a rubber spatula. At first, the chocolate will still be solidified, but this will help to evenly distribute the heat.
- As soon as the chocolate is almost completely melted with only a few solid pieces left, remove it from the microwave. This will likely not take the full 2 minutes.
- Add the butter to the bowl and stir. The heat from the melted chocolate will melt the butter and the solid chocolate pieces to create a smooth glaze. Use immediately.
Nutrition Facts : Calories 0 calories
CHOCOLATE GLAZE
This thin chocolate glaze is the perfect icing for a quick cake, doughnut, or dessert topping. The icing firms up to make a glossy finish.
Provided by Diana Rattray
Categories Dessert Ingredient Cake
Time 10m
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- Combine the butter and chocolate in a saucepan over low heat and stir until melted. (Be careful not to overheat the chocolate as it could seize.) Alternatively, put the chocolate and butter in a microwave-safe bowl and microwave on medium for about 1 minute. Stir and continue to heat for about 15 seconds at a time, stirring between intervals, until the chocolate and butter are melted and smooth.
- Sift the confectioners' sugar into a small bowl.
- Stir the sifted confectioners' sugar into the melted butter and chocolate. Beat the mixture, adding small amounts of boiling water until thinned as desired. If you happen to find it too thin, add a little more powdered sugar. If too thick, add more hot water.
- Slowly drizzle the chocolate glaze from the pot or bowl over your cooled, finish baked good. If desired, use a spatula to evenly distribute. How long the glaze will take to harden will depend on both the temperature of the glaze and the room. Once cool, it will harden.
Nutrition Facts : Calories 62 kcal, Carbohydrate 8 g, Cholesterol 4 mg, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, Sodium 1 mg, Sugar 7 g, Fat 3 g, ServingSize 16 servings (1 jar), UnsaturatedFat 0 g
THE BEST CHOCOLATE GLAZE
I use this glaze on brownies, Bundt® cake, ice cream, or whatever needs a little chocolate. It's rich, decadent, and oh so easy!
Provided by Mary Taylor Dantzler
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 12
Number Of Ingredients 5
Steps:
- Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.
Nutrition Facts : Calories 90 calories, Carbohydrate 11.9 g, Cholesterol 12.7 mg, Fat 5.2 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 3.3 g, Sodium 34.8 mg, Sugar 10.3 g
HANDWRITTEN VALENTINE CUPCAKES WITH CHOCOLATE GLAZE
These decadent cupcakes are certain to make your valentine smile. They're perfect for an office party for 20 or a quiet dinner for two.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 18
Number Of Ingredients 3
Steps:
- Dip tops of each cupcake in chocolate glaze, letting excess drip off. Let stand until set, about 30 minutes. Fit a pastry bag with the smallest plain round tip. Fill bag with melted white chocolate, and use to write on cupcakes. Decorated cupcakes will keep, covered, for up to 2 days.
SATINY CHOCOLATE GLAZE
Make and share this Satiny Chocolate Glaze recipe from Food.com.
Provided by jas kaur
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
- Spread warm glaze over top of cake, letting it drizzle down the sides.
Nutrition Facts : Calories 243.6, Fat 18.1, SaturatedFat 11.1, Cholesterol 22.9, Sodium 68.2, Carbohydrate 24.1, Fiber 1.9, Sugar 18.7, Protein 1.4
SATINY CHOCOLATE GLAZE
Satiny chocolate drizzle for a Bundt cake. It's also great on cookies and doughnuts.
Provided by Ginger
Categories Chocolate Frosting
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Combine chocolate chips, butter, and corn syrup in a double boiler over hot, but not boiling water. Gently stir until chocolate is melted and mixture is smooth, then add vanilla.
- To use, spread warm glaze over top of your cooled cake, letting it drizzle down the sides.
Nutrition Facts : Calories 242.5 calories, Carbohydrate 23.9 g, Cholesterol 22.9 mg, Fat 18.1 g, Fiber 1.9 g, Protein 1.4 g, SaturatedFat 11.1 g, Sodium 68 mg, Sugar 18.6 g
Tips:
- Use high-quality chocolate: The better the chocolate, the better the glaze will be. Use a chocolate that has a cocoa content of at least 70%.
- Don't overheat the chocolate: If the chocolate is overheated, it will seize and become grainy. Heat the chocolate slowly and gently, stirring constantly.
- Add a little bit of corn syrup: Corn syrup helps to prevent the glaze from crystallizing and becoming too thick. Add about 1 tablespoon of corn syrup for every 6 ounces of chocolate.
- Use a double boiler: A double boiler is the best way to melt chocolate without overheating it. Place a heatproof bowl over a saucepan of simmering water. Add the chocolate to the bowl and stir until it is melted.
- Let the glaze cool slightly before using it: If the glaze is too hot, it will run off the food. Let the glaze cool for a few minutes before pouring it over the food.
Conclusion:
Chocolate glaze is a delicious and versatile topping for a variety of desserts. It is easy to make and can be customized to your liking. With a little practice, you can create a perfect chocolate glaze that will impress your friends and family.
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