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
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
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 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-GLAZED RASPBERRY ECLAIRS
I first made choux pastry in high school for a French class assignment, and I was fascinated. Since then, chocolate raspberry eclairs have been my favorite pastry to make. I garnish each eclair either with a single fresh raspberry or with a sprinkling of crushed freeze-dried raspberries. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- In a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl; stir in butter. Press plastic wrap onto surface of filling; refrigerate until cold., Preheat oven to 425°. For pastry, in a large saucepan, bring water, butter, milk, sugar and salt to a rolling boil. Add flour all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes., Add eggs, 1 at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny. Transfer to a piping bag with a large round tip. Pipe twelve 4-1/2-in. strips about 3 in. apart on parchment-lined baking sheets. Bake for 15 minutes. Reduce oven temperature to 350°; bake until golden brown, 8-10 minutes longer. Pierce side of each eclair with tip of knife. Cool on wire racks. Split eclairs open. Pull out and discard soft dough from inside tops and bottoms., For the glaze, in a microwave, melt chocolate chips, cream and corn syrup; stir until smooth. Stir raspberries into chilled pastry filling, mashing berries lightly. Fill eclairs just before serving. Dip tops in chocolate glaze; replace tops. Top with additional fresh raspberries. Let stand until set. Refrigerate leftovers.
Nutrition Facts : Calories 295 calories, Fat 18g fat (11g saturated fat), Cholesterol 144mg cholesterol, Sodium 96mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 6g protein.
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.)
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.
EASY CHOCOLATE BUNDT CAKE GLAZE
Simple to make with only three ingredients with a variety of uses. Great to use over Bundt cake because it sets up nicely. The extra sauce may be refrigerated and reheated to serve over ice cream or your favorite dessert. I came up with this once when I didn't have any confectioner's sugar to make a glaze for a Bundt cake.
Provided by TUNISIANSWIFE
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 12
Number Of Ingredients 3
Steps:
- In a saucepan over medium heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring constantly, until the chips are melted and the mixture is smooth. Do not allow it to bubble. Remove from the heat and stir in vanilla. Cool slightly before drizzling over a cake. If you want to make this ahead, it can be cooled and reheated in the microwave.
Nutrition Facts : Calories 173 calories, Carbohydrate 26.7 g, Cholesterol 11.1 mg, Fat 7 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 4.3 g, Sodium 43.1 mg, Sugar 25.4 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.
More about "chocolate butter glaze recipes"
QUICK COCOA GLAZE RECIPE | HERSHEYLAND
From hersheyland.com
Servings 0.67Total Time 5 minsCategory Glaze
EASY CHOCOLATE GLAZE - TRADITIONAL HOME BAKING
From traditionalhomebaking.com
THREE INGREDIENT CHOCOLATE GLAZE - IN KATRINAS KITCHEN
From inkatrinaskitchen.com
CHOCOLATE GLAZE - CULINARY HILL
From culinaryhill.com
ALICE'S CHOCOLATE BUTTER GLAZE RECIPE ON FOOD52
From food52.com
CHOCOLATE MIRROR GLAZE | RECIPETIN EATS
From recipetineats.com
EASY CHOCOLATE GLAZE FOR DONUTS, ECLAIRS, AND BUNDT CAKE
EASY CHOCOLATE GLAZE - A COUPLE COOKS
From acouplecooks.com
3.4/5 (5)Category EssentialsCuisine DessertTotal Time 5 mins
SUGAR GLAZE FOR BAKING | RECIPES | WW USA
From weightwatchers.com
25 BEST BUNDT CAKE RECIPES - WHAT TO BAKE IN A BUNDT PAN - DELISH
From delish.com
DARK CHOCOLATE BUTTER GLAZE & FROSTING - REAL BAKING WITH ROSE
From realbakingwithrose.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
OUR 15 BEST BANANA BREAD RECIPES TO BAKE AND SHARE
From simplyrecipes.com
PEANUT BUTTER GLAZE - CHOCOLATE WITH GRACE
From chocolatewithgrace.com
THE PERFECT CHOCOLATE GLAZE FOR YOUR BUTTERCREAM CAKE
From littleupsidedowncake.com
2 INGREDIENT CHOCOLATE GLAZE - SAVORY LOTUS
From savorylotus.com
FAST AND EASY CHOCOLATE BUTTER RECIPE | JULIE BLANNER
From julieblanner.com
LEMON-GLAZED POUND CAKE RECIPE - TASTING TABLE
From tastingtable.com
20 BEST CHOCOLATE DESSERTS - MARTHA STEWART
From marthastewart.com
5-INGREDIENT CHOCOLATE-PEANUT BUTTER NICE CREAM SANDWICHES
From eatingwell.com
CHOCOLATE-BANANA-PEANUT BUTTER POPS | RECIPES | WW USA
From weightwatchers.com
28 BEST CRUMBL COOKIE FLAVORS RANKED (2023) - PARADE
From parade.com
EASY CHOCOLATE GLAZE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #for-large-groups #5-ingredients-or-less #desserts #easy #microwave #cakes #chocolate #dietary #low-sodium #cake-fillings-and-frostings #low-in-something #equipment #number-of-servings
You'll also love