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
Provided by Rick Rodgers
Categories Chocolate Dessert Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- 1. In a heavy-bottomed medium saucepan (no larger than 2 quarts, or the mixture will reduce too rapidly and burn before it reaches the correct temperature) over high heat, bring the sugar, water, and chocolate to a boil over medium-high heat, stirring occasionally. Attach a candy thermometer to the pan. Reduce the heat to medium and cook, uncovered, stirring, until the mixture reaches 234°F., about 5 minutes.
- 2. Remove from the heat and stir to cool and thicken slightly, about 1 minute. Use immediately. When pouring, do not scrape the pan.
- SMALL BATCH CHOCOLATE GLAZE
- Use 1 cup sugar, 1/2 cup water, and 4 ounces bittersweet chocolate. Make the glaze in a small saucepan.
CHOCOLATE GLAZE FOR CAKES (THAT HARDENS)
This must be put onto a cold cake that has chilled from the refrigerator or it will not harden, this works wonderful for a bundt or tube cake, it may also be used for an ice cream cake --- this glaze firms up but does not turn rock hard
Provided by Kittencalrecipezazz
Categories Dessert
Time 2m
Yield 1 cup (approx)
Number Of Ingredients 5
Steps:
- Make certain that the cake has been chilled in the fridge before starting the glaze.
- In a 4-cup pyrex bowl or measuring cup or a microwave-safe bowl combine all ingredients.
- Microwave on HIGH for about 2 minutes or until melted and smooth, removing once to stir.
- Allow to sit at room temperature for about 5 minutes to allow to thicken enough so that it will not run off the cake (test out the consistency by drizzling a small amount over the top of the cake).
- Drizzle over top of the cold cake, then refrigerate (the glaze will harden even more when refrigerated).
Nutrition Facts : Calories 1444, Fat 101.7, SaturatedFat 42.6, Sodium 60.1, Carbohydrate 156.7, Fiber 9.9, Sugar 109.2, Protein 7.1
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