Love This Chocolate Glaze 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:

• 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.

Steps:

• Place the chocolate and butter in the top of a double boiler. Add corn syrup and set over a pan of simmering water. Stir occasionally until melted and smooth. use immediately.

Steps:

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

Steps:

• Place the chopped chocolate in a bowl. Scald the cream. Pour the hot cream over the chocolate and gently stir to melt all the chocolate. This can be made up to 3 days before and reheated slightly for use. The glaze should drizzled over the puffs when its room temperature, or slightly warm, but still liquid. If the glaze is hot, it will drip too much.;

Steps:

• In a small saucepan, combine butter, light corn syrup and water.
• Cook over medium heat, stirring constantly, until mixture begins to boil.
• Remove from heat; add chocolate chips, stirring until melted.
• Cool to room temperature.

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".