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 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.
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.
CHOCOLATE-DIPPED ICE CREAM CONE
Steps:
- Make a cone holder: Find a small, sturdy, clean box that will fit in your freezer. Turn it over, and cut eight X's about 2 inches apart with a sharp knife. Open up each X with your fingers so it will securely hold an ice cream cone upright.
- Cook the chocolate, coconut oil and a pinch of salt in a small saucepan over medium-low heat, stirring constantly with a rubber spatula, until melted, about 4 minutes. Transfer to a small bowl.
- Pour about 1 tablespoon of melted chocolate into a sugar cone, and swirl to completely coat the inside. Pour any excess chocolate back into the bowl. Place the cone in the cone holder. Repeat with the 7 remaining cones. Freeze the cones to set the chocolate, about 10 minutes.
- Fill each cone to the top with ice cream, and top with an additional 1/3-cup scoop. Return the cones to the cone holder, and freeze to harden the ice cream, about 30 minutes.
- Dip the cones: Put your desired topping in a small bowl. If the remaining chocolate starts to solidify, heat it in the microwave in 10-second increments, stirring in between, until it is fluid again. Dip each top scoop of ice cream in the chocolate to mostly cover it, leaving a little bit exposed. Let any excess chocolate drip off, then immediately dip the top scoop in the topping. Work quickly, as the chocolate shell sets in seconds.
- Serve the cones immediately, or put them in the freezer until ready to serve. To freeze individually (for up to 2 weeks), roll the cone up in a large triangle of wax paper and tape closed.
MIRROR GLAZE
Provided by Dan Langan
Categories dessert
Time 20m
Yield Enough for one 8-inch cake
Number Of Ingredients 7
Steps:
- Bloom the gelatin by pouring 3 tablespoons of cool water into a small bowl and sprinkling the gelatin evenly over top. Allow the gelatin to sit until it has absorbed the water.
- Place the white chocolate, sweetened condensed milk and white food color into a medium heat-proof bowl.
- Combine the sugar, corn syrup and 1/4 cup of water in a small saucepan. Stir gently to ensure that the sugar is moistened. Heat the mixture over high heat until boiling and allow to boil for a minute or two until the syrup is clear. Remove the pot from the heat and stir in the bloomed gelatin. Pour the syrup and gelatin mixture into the bowl of chocolate and milk and allow to sit for 30 seconds before stirring until smooth.
- Use an immersion blender to emulsify the glaze, making sure that the head of the blender stays below the surface of the glaze. This will ensure your glaze doesn't become aerated. Pour the glaze through a fine sieve if there are any lumps or air bubbles.
- Color the glaze with powdered food colors by separating the desired amount of glaze into individual containers and stirring in the color. Mirror glaze should be poured when the temperature reaches 94 to 95 degrees F.
CHOCOLATE GLAZE
Categories Chocolate Dessert Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/3 cups
Number Of Ingredients 3
Steps:
- Bring cream and corn syrup to boil in heavy medium saucepan. Reduce heat to low. Add chocolate; whisk until smooth. Remove from heat. Let cool until glaze thickens slightly but can still be poured, about 25 minutes.
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
PERFECT DIPPING CHOCOLATE
Use only shortening for this, do not use butter, margarine or oil! Tips for dipping chocolate on bottom!
Provided by Kittencalrecipezazz
Categories Candy
Time 3m
Yield 30 candies
Number Of Ingredients 2
Steps:
- Remove the chilled candy from the refrigerator about 10 minutes before coating (dipping cold centers can result in cracked coating).
- Place the chocolate chips and shortening in a 2-cup measuring bowl.
- Place the bowl into a larger bowl which contains very warm water (about100-110F) the water should reach only halfway up the 2-cup bowl with the chocolate (DO NOT LET EVEN 1 DROP WATER MIX WITH CHOCOLATE!).
- Stir mixture constantly with a small spatula until the chocolate is melted and the mixture is smooth (this should take about 16-18 minutes, do not rush the melted process).
- If necessary replace the water with more very warm water.
- remove the 2-cup bowl with melted chocolate from the water and continue to stir until all the chocolate is cooled slightly (about 2-3 minutes).
- Set one candy onto a two-pronged fork, then completely dip candy into melted chocolate.
- Gently tap the fork against side of the bowl to remove any excess melted chocolate.
- Place onto baking sheet lined with waxed paper.
- Repeat with remaining candy.
- If the chocolate becomes too thick for dipping, place the bowl containing the chocolate into the bowl with warm water until desired consistancy.
- TIPS ON HOW TO WORK WITH DIPPING CHOCOLATE.
- Avoid all types of moisture when melting the chocolate, any steam or drops of moisture can cause the mixture to :seize" or become very firm, crumbly and grainy, if this occurs it can be corrected by stirring in 1 teaspoon shortening for each 2 ounces of melted chocolate.
- Chocolate can also be melted over low heat in a double boiler.
- Store the chocolate tightly wrapped in a cool dry place, do not refrigerate.
Nutrition Facts : Calories 49.1, Fat 3.5, SaturatedFat 1.8, Sodium 0.9, Carbohydrate 5.5, Fiber 0.5, Sugar 4.7, Protein 0.4
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.
WHITE CHOCOLATE GLAZE
Make and share this White Chocolate Glaze recipe from Food.com.
Provided by rlrosa
Categories Dessert
Time 6m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingrediants in microwave safe bowl.
- microwave in 10 second intervals.
- dip doughnuts in chocolate sprinkle with chopped strawberries.
- Note chocolate glaze can be made by switching out white chocolate chips with semi sweet chocolate chips.
Nutrition Facts : Calories 66.8, Fat 4.2, SaturatedFat 2.6, Cholesterol 6.6, Sodium 9, Carbohydrate 7.3, Fiber 0.1, Sugar 5.4, Protein 0.5
QUICK & EASY CHOCOLATE SAUCE
Mom made this chocolate sauce recipe to drizzle on cake, and we like it over ice cream, too. -Janice Miller, Creston, Iowa
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2-1/4 cups.
Number Of Ingredients 3
Steps:
- In a small heavy saucepan, combine all ingredients. Bring to a boil over medium heat, stirring constantly. Boil and stir 2 minutes., Store in airtight containers in the refrigerator. Warm gently before serving.
Nutrition Facts : Calories 169 calories, Fat 11g fat (6g saturated fat), Cholesterol 18mg cholesterol, Sodium 7mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 1g fiber), Protein 1g protein.
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SIMPLE CHOCOLATE GLAZE - BAKER BETTIE
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- 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.
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