Chocolatelusterglaze Recipes

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.

Steps:

• Bring the cream to a near boil in a small saucepan. Remove the pan from the heat and stir in the vanilla or espresso powder. Immediately add the chocolate chips. Tilt the pan this way and that so the hot cream runs over them. Set the pan aside for 5 minutes, then stir the mixture briefly to start smoothing it out.
• Let the mixture rest for another 2 to 3 minutes, then whisk briefly, until smooth. The glaze will be a little runny at first, perfect for drizzling on pound cakes and Bundt-type cakes. If you want slightly thicker coverage, such as on a cheesecake or sheet cake, you can let the glaze cool slightly before spreading it. If the sauce cools and starts to thicken and you need to rewarm it to thin it out, heat it very gently in a saucepan. You can also reheat it in a microwavable container, but proceed carefully so you don't burn the chocolate-microwave for no more than 15 seconds at a time, stirring between each round.

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.

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".

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.

Steps:

• Mix butter and flour together then add the ground nuts ( save a few for the toping). Pat into a 9x13 baking dish.
• Bake 20 minutes at 350:.
• Cool.
• In a mixing bowl mix cream cheese and powdered sugar together, stir in 1/2 of the cool whip.
• Spread this mixture over cooled crust. Beat the pudding with milk and spread over the cream cheese. Top with the rest of the cool whip, sprinkle with the reserved nuts.
• Refrigerate until serving time. Sometimes I drizzle melted chocolate or chocolate ice cream topping over the top, makes it look even more rich.

Steps:

• Place bittersweet chocolate, finelychopped, in a heatproof bowl. In a small saucepan,heat heavy cream over medium-high;when bubbling around edge, pour overchocolate. Let stand 5 minutes, then whiskuntil shiny and smooth.

Steps:

• Place chocolate in a medium bowl. In a small saucepan, bring cream to a boil. Pour over chocolate; whisk until smooth. Let cool until thick yet pourable, 2 to 3 minutes.

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.

Steps:

• Combine chocolate, butter and water in bowl.
• Microwave on high for 2-3 minutes, stirring once a minute until smooth.

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.

Steps:

• Cook chocolate and butter in small saucepan on low heat until ingredients are completely melted and mixture is well blended, stirring constantly.

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.

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.

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.

Steps:

• Cook all ingredients in a small heavy saucepan over low heat, whisking until smooth. Cool 5 minutes and then pour warm glaze over cake.