SATINY CHOCOLATE GLAZE
A glossy chocolate glaze to drizzle over a Bundt cake. It's also great on cookies and doughnuts.
Provided by Ginger
Categories Desserts Frostings and Icings Chocolate
Time 18m
Yield 4
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 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
CHOCOLATE GLAZE
Steps:
- 1. Sift together the sugar and cocoa powder in a medium bowl. Slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.
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.
HARD CHOCOLATE GLAZE
A chocolate glaze that sets up hard. Use it on cakes or brownies.
Provided by CCACHEF
Categories Desserts Frostings and Icings Chocolate
Yield 12
Number Of Ingredients 2
Steps:
- Chop the chocolate into small pieces. Combine chocolate with butter in the top of a double boiler, over simmering water. Stir frequently until melted and smooth. Remove from heat.
Nutrition Facts : Calories 184.5 calories, Carbohydrate 13.3 g, Cholesterol 20.3 mg, Fat 15.2 g, Fiber 1.7 g, Protein 1.7 g, SaturatedFat 9 g, Sodium 1 mg, Sugar 11.7 g
CHOCOLATE GLAZE
This delicious icing was originally published for use with our clementine cake, but it can complement all kinds of desserts. It's best made in a double boiler, but if you don't have one, other pans will do, as described here.
Provided by John Willoughby
Categories sauces and gravies
Time 20m
Yield About 1 3/4 cups
Number Of Ingredients 3
Steps:
- Heat a pan of water until simmering. Place all ingredients, plus 5 teaspoons water, in a slightly smaller metal or glass mixing bowl and set over the pan. Stir gently with a spatula until nearly all the chocolate has melted, then remove bowl from heat and set aside to finish melting, stirring occasionally until perfectly smooth, about 5 to 10 minutes. The glaze is ready to pour when it is between 88 and 90 degrees.
- Pour glaze onto center of the cake's top and let it run down the sides. Gently tap the cooling rack up and down so the glaze coats the entire cake. Let set for at least an hour before serving.
Nutrition Facts : @context http, Calories 237, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 21 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 13 grams, Sodium 6 milligrams, Sugar 14 grams, TransFat 1 gram
CHOCOLATE WATER GLAZE
Found this recipe in 'The Perfect Cake' by Susan G. Purdy. I used it on RhondaJ's BEST EVER Banana Cake with Cream Cheese Frosting (#67256), instead of the cream cheese frosting. It pairs wonderfully with the banana cake. Very rich, and it offsets the sweetness of the cake. This glaze sets with a fine gloss and holds up well in hot weather. The consistency is rather fudge-like - creamy and smooth. You must whisk in enough water in the beginning (all at once) to prevent chocolate from seizing. Cakes coated with this glaze can be frozen. This recipe makes enough to glaze one 9-inch 2 or 3 layer cake.
Provided by WaterMelon
Categories Dessert
Time 10m
Yield 2 1/2 cups, 16 serving(s)
Number Of Ingredients 2
Steps:
- Double Boiler Method: Melt chocolate in a pan set over hot (not boiling) water.
- Stir until smooth.
- Microwave Method: Melt chocolate in a microwave-safe bowl.
- Microwave at LOW or MED for 30 sec.
- Remove and stir.
- If not completely melted, continue microwaving.
- Stir until smooth.
- Once chocolate is completely melted and smooth, whisk in the hot water all at once (not slowly or the chocolate may seize) until the mixture is satiny smooth.
- It will have consistency of softly whipped cream.
- If you wish the glaze to be thinner, whisk in another TB (or more) of hot water.
- Glaze the cake- tilt it to help glaze flow and/or use a spatula to spread.
- Let the glaze set.
- If the weather is too warm, refrigerate the cake to let glaze set.
- The gloss disappears in hot weather but returns at room temperature.
- Beware of fingerprints on the glaze; they show.
Nutrition Facts : Calories 106.5, Fat 11.1, SaturatedFat 6.9, Sodium 5.2, Carbohydrate 6.3, Fiber 3.5, Sugar 0.2, Protein 2.7
CHOCOLATE GLAZE
Make and share this Chocolate Glaze recipe from Food.com.
Provided by lemoncurd
Categories Dessert
Time 25m
Yield 1 1/4 cup
Number Of Ingredients 6
Steps:
- In a large saucepan, combine cream, sugar, 1/2 cup of the water and the cocoa.
- Bring to a boil, reduce heat to a simmer whisking often until very thick like hot fudge sauce- 8-10 minutes from beginning of simmer.
- Watch carefully so miixture doesn't boil over.
- Remove pan from heat.
- While mixture cools, bloom gelatin in 1 1/2 tablespoon of cold water.
- Melt the bloomed gelatin over very hot water or in the microwave.
- (If using sheet gelatin, soften for 5 minutes in cold water, wring out gelatin and whisk into chocolate mixture).
- Whisk gelatin into chocolate mixture and strain the glaze through a medium sieve into a metal bowl.
- Let glaze cool at room temperature until thick but still pourable, about 5-10 minutes.
- Pour glaze over your cake.
Nutrition Facts : Calories 676.5, Fat 18, SaturatedFat 11.1, Cholesterol 49.3, Sodium 28.6, Carbohydrate 139.6, Fiber 11.4, Sugar 120.5, Protein 9.8
CHOCOLATE GLAZE
Make and share this Chocolate Glaze recipe from Food.com.
Provided by foodiequeen
Categories Dessert
Time 3m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Combine chocolate, butter and water in bowl.
- Microwave on high for 2-3 minutes, stirring once a minute until smooth.
Nutrition Facts : Calories 1904.4, Fat 160.2, SaturatedFat 98.6, Cholesterol 244, Sodium 837.2, Carbohydrate 145.2, Fiber 13.4, Sugar 123.9, Protein 10.5
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
CHOCOLATE BUTTER GLAZE
From Baker's Dozen Cookbook. I used this to glaze Rich Chocolate Cake (under my recipe) and the glaze is unbelievably delicious with a shiny finish. Easy to prepare and it's perfect for a cake that does not require refrigeration (suitable for tropical weather such as Singapore). Serve frosted cake at room temperature. Use best quality chocolate for good results (i used Valrhona). The prep time is for the microwave method for preparing the glaze only (glazing cake not included). Yield is 1 1/2 cups which is perfect for a 9 inch cake.
Provided by WaterMelon
Categories Dessert
Time 35m
Yield 16 serving(s)
Number Of Ingredients 3
Steps:
- Combine chocolate, butter and corn syrup in a heatproof medium bowl.
- Place in a skillet of barely simmering water.
- Stir frequently, until almost completely melted.
- Remove bowl from skillet and stir until mixture is smooth.
- Do not whisk or beat the glaze.
- Let stand at room temperature without stirring until cooled, thick and spreadable (about 30mins, depending on kitchen temp).
- You may also use microwave for the melting step (as I did), just mix the ingredients in a microwave-safe bowl.
- Nuke the mixture at LOW power for approx 20 sec, remove bowl, stir gently.
- Repeat until chocolate has melted and mixture is smooth.
- The first layer of glaze- Spread a very thin layer using 1/4 of the glaze over the top and sides of cake (cake must be at room temp).
- Be sure to smooth rough surfaces and fill in any cracks.
- Be careful not to get any crumbs into the bowl of glaze.
- This is the'crumb coat', and it gives the cake a smooth and even undercoat for the final glaze.
- The final glaze- Rewarm the glaze in microwave/double boiler for a few seconds.
- Stir gently until smooth.
- Do not overheat; glaze should be 90F for it to dry to a shiny finish.
- If necessary, cool to proper temperature.
- Once the final glaze has been applied, let cake stand at room temp until the glaze sets, about 15mins.
- NOTE: Do no re-spread glaze once it has set, or it will have marks and dull streaks.
Nutrition Facts : Calories 123.2, Fat 13.2, SaturatedFat 8.2, Cholesterol 15.3, Sodium 4.5, Carbohydrate 4.6, Fiber 2.4, Sugar 0.3, Protein 1.9
CHOCOLATE GLAZE FOR DEVIL'S FOOD DOUGHNUTS
Use this chocolate glaze on our Devil's Food Doughnuts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Coats 20 Doughnuts
Number Of Ingredients 7
Steps:
- Place the chocolate in a heatproof bowl or the top of a double boiler; set over a pan of simmering water. Heat, stirring with a rubber spatula, until melted and smooth.
- Place 1/2 cup plus 1 1/2 teaspoons water in a small pan; bring to a boil. Remove from heat.
- Add the cocoa powder to the boiling water, and whisk until smooth. Add the melted chocolate, heavy cream, melted butter, confectioners sugar, brandy, and corn syrup; whisk mixture to combine.
- Return pan to medium-high heat. Cook, whisking constantly, until bubbly and thick, about 2 minutes. Use while still warm.
CHOCOLATE LUSTER GLAZE
this glaze dries to a firm. lustrous finish and is chocolatey enough to taste really good...can use to dip gingerbread men or dress up sugar cookies
Provided by grandma2969
Categories Dessert
Time 20m
Yield 2 cups
Number Of Ingredients 5
Steps:
- In a small microwave safe bowl.microwave the chocolate on 50% power for 1 minute. Stir well. If necessary, continue microwaving on 50% power, stirring at 30 second intervals. Stop microwaving before the chocolate completely melts and let the residual heat finish the job. (Alternatively, melt the chocolate in a double boiler over simmering water, stirring frequently. Immediately remove from the heat. Sift the powdered sugar, and cocoa powder together into a medium bowl. Combine the corn syrup and 1/3 cup water in a small saucepan. Heat to just boiling, stir well. Stir the syrup mixture into the powdered sugar mixture just until well blended and completely smooth. Stir in the melted chocolate and vanilla until completely smooth. Thin the glaze to a spreadable consistency with hot water, a few drops at a time until completely smooth. Set the glaze in a large bowl half full of hot tap water to help keep glaze warm while you work. Reheat it to warm in a saucepan or in a microwave over if it cools completely) If the glaze thickens upon standing, stir in a few more drops of hot water until thoroughly blended; be sure to blend in thoroughly, so the glaze maintains its luster. Using a table knife, spreader or small palette knife, cover the top of each cookie witha smaooth even layer of glaze. Let the cookies stand on wire racks until the glaze completely sets, at least 1 1/2 hours and preferably several hours. Store in a single layer or layered with wax paper in an airtight container.
- MAKES ENOUGH GLAZE TO DIP 25 5" COOKIES OR 50 MEDIUM COOKIES.3".
Nutrition Facts : Calories 871.8, Fat 8.6, SaturatedFat 5.2, Sodium 11.5, Carbohydrate 208, Fiber 4.6, Sugar 193.4, Protein 3.1
CHOCOLATE GLAZE
Steps:
- Melt the chocolates and shortening in the top of a double boiler over slowly simmering water, stirring often. Using a spoon, drizzle the glaze sparingly over cookies.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 5 milligrams, Sugar 8 grams, TransFat 0 grams
CHOCOLATE GLAZE
Provided by Rick Rodgers
Categories Chocolate Dessert Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- 1. In a heavy-bottomed medium saucepan (no larger than 2 quarts, or the mixture will reduce too rapidly and burn before it reaches the correct temperature) over high heat, bring the sugar, water, and chocolate to a boil over medium-high heat, stirring occasionally. Attach a candy thermometer to the pan. Reduce the heat to medium and cook, uncovered, stirring, until the mixture reaches 234°F., about 5 minutes.
- 2. Remove from the heat and stir to cool and thicken slightly, about 1 minute. Use immediately. When pouring, do not scrape the pan.
- SMALL BATCH CHOCOLATE GLAZE
- Use 1 cup sugar, 1/2 cup water, and 4 ounces bittersweet chocolate. Make the glaze in a small saucepan.
CHOCOLATE GLAZE (THAT HARDENS WHEN COOL)
ISO: Chocolate Glaze that dries hard using cocoa and without... Saw this and found the answer. This would be good now with Valentine's Day is near. Try using it like those chocolate dips they have in ice cream shops; it hardens into a shell on the ice cream. Or use it to top your favorite cookie, cupcake, cheesecake, brownie, etc..
Provided by Nana Lee
Categories Dessert
Time 10m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Combine melted margarine or oil, cocoa, and hot water.
- Blend in confectioners' sugar and vanilla.
- Pour or spread on brownies or cake.
- Glaze will harden when cool.
Nutrition Facts : Calories 700.2, Fat 24.2, SaturatedFat 5.6, Sodium 271.7, Carbohydrate 126.5, Fiber 3.6, Sugar 117.8, Protein 2.4
BITTERSWEET CHOCOLATE GLAZE
This chocolate glaze sets firm but soft, with an even, satiny appearance. Use it on any cake or torte that is kept and served at room temperature.
Provided by Alice Medrich
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Place the chocolate, butter, and corn syrup in a small heatproof bowl set in a wide skillet of barely simmering water. Stir frequently and gently (to prevent air bubbles) with a spatula or wooden spoon until the chocolate is almost completely melted. Remove the glaze from the water and set aside to finish melting, stirring once or twice until the glaze is perfectly smooth.
- Or, melt in a microwave on Medium (50%) power for about 2 minutes. Stir gently until completely smooth; do not whisk or beat. Taste and consider adding the salt. To use for crumb coating a cake before glazing it, let cool, without stirring, to a soft frosting consistency. To use as glaze, reheat gently in a pan of hot water (or let cool if just made) to 90°F (for optimal shine) before pouring. (The glaze can be kept, covered and refrigerated, for up to 2 weeks; or freeze it in a sealed container for up to 6 months. Soften or defrost in a pan of hot water or in the microwave.)
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