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 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.
SIMPLE CHOCOLATE GLAZE
Make and share this Simple Chocolate Glaze recipe from Food.com.
Provided by Chris from Kansas
Categories Dessert
Time 8m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Place the chocolate chips, butter and corn syrup in a small saucepan over low heat and stir until chocolate melts, 2 to 3 minutes.
- Remove from heat and stir in vanilla.
- Use to glaze cakes, cupcakes, icecream or any other dessert.
Nutrition Facts : Calories 137.2, Fat 13, SaturatedFat 8.1, Cholesterol 11.4, Sodium 38.1, Carbohydrate 9.2, Fiber 2.7, Sugar 1.7, Protein 2.2
CHOCOLATE GANACHE GLAZE
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.;
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 OR FROSTING
This is very quick to prepare and can be used immediately after making as a glaze to drizzle on your cake or dessert. You can let it sit a few minutes and it will thicken up into a delicious and creamy frosting. Or add a little more powdered sugar to thicken it even more. I have no idea of the number of servings because it would depend on what you were using it for. So I just stuck a number in because I had to put something there. But I would probably double it for a two layer cake. But for a glaze over a cake or dessert this would probably be plenty.
Provided by Junebug
Categories Dessert
Time 5m
Yield 8-12 serving(s)
Number Of Ingredients 5
Steps:
- Melt your butter.
- Add all other ingredients.
- Stir until well mixed and smooth.
- Add more water if you want it thinner at this point.
- If using as icing and you think it's too thick just let it sit for a few minutes.
Nutrition Facts : Calories 92.1, Fat 3.1, SaturatedFat 1.8, Cholesterol 7.6, Sodium 25.8, Carbohydrate 16.1, Fiber 0.4, Sugar 14.7, Protein 0.4
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 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
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