Perfect Sweet 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:

• In a heavy-bottomed saucepan, cook all ingredients over low heat whisking until smooth.
• Cool 6 minutes and then drizzle or pour the warm over cake.

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.)

Steps:

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

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.