Chocolate Luster Glaze Recipes

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CHOCOLATE GLAZE



Chocolate Glaze image

This thin chocolate glaze is the perfect icing for a quick cake, doughnut, or dessert topping. The icing firms up to make a glossy finish.

Provided by Diana Rattray

Categories     Dessert     Ingredient     Cake

Time 10m

Number Of Ingredients 4

2 tablespoons butter
2 ounces unsweetened chocolate (chopped)
1 cup confectioners' sugar
2 tablespoons boiling water

Steps:

  • Gather the ingredients.
  • Combine the butter and chocolate in a saucepan over low heat and stir until melted. (Be careful not to overheat the chocolate as it could seize.) Alternatively, put the chocolate and butter in a microwave-safe bowl and microwave on medium for about 1 minute. Stir and continue to heat for about 15 seconds at a time, stirring between intervals, until the chocolate and butter are melted and smooth.
  • Sift the confectioners' sugar into a small bowl.
  • Stir the sifted confectioners' sugar into the melted butter and chocolate. Beat the mixture, adding small amounts of boiling water until thinned as desired. If you happen to find it too thin, add a little more powdered sugar. If too thick, add more hot water.
  • Slowly drizzle the chocolate glaze from the pot or bowl over your cooled, finish baked good. If desired, use a spatula to evenly distribute. How long the glaze will take to harden will depend on both the temperature of the glaze and the room. Once cool, it will harden.

Nutrition Facts : Calories 62 kcal, Carbohydrate 8 g, Cholesterol 4 mg, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, Sodium 1 mg, Sugar 7 g, Fat 3 g, ServingSize 16 servings (1 jar), UnsaturatedFat 0 g

THE BEST CHOCOLATE GLAZE



The Best Chocolate Glaze image

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

6 tablespoons cocoa powder
5 tablespoons butter
1 cup confectioners' sugar
¾ teaspoon vanilla extract
2 tablespoons hot water, divided

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 FOR DOUGHNUTS



Chocolate Glaze for Doughnuts image

If smooth, glossy, rich and chocolately is your way to glaze, you'll love this quick, easy ganache for your homemade doughnuts. Karen Moore, Jacksonville, Florida

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 1 cup.

Number Of Ingredients 4

6 ounces semisweet chocolate, chopped
1/2 cup heavy whipping cream
2 tablespoons light corn syrup
2 teaspoons vanilla extract

Steps:

  • Place chocolate in a small bowl. In a small saucepan, bring cream and corn syrup just to a boil. Pour over chocolate; stir with a whisk until smooth. Stir in vanilla.

Nutrition Facts :

SHINY CHOCOLATE GLAZE



Shiny Chocolate Glaze image

I know you will fall in love with this shiny chocolate glaze.

Provided by KITTYCATGRL

Categories     Desserts     Frostings and Icings     Chocolate

Yield 4

Number Of Ingredients 3

8 (1 ounce) squares bittersweet chocolate, chopped
½ cup unsalted butter
1 tablespoon light corn syrup

Steps:

  • Place the chocolate and butter in the top of a double boiler. Add corn syrup and set over a pan of simmering water. Stir occasionally until melted and smooth. use immediately.

Nutrition Facts : Calories 531 calories, Carbohydrate 35.9 g, Cholesterol 63.4 mg, Fat 41.9 g, Fiber 4.3 g, Protein 4 g, SaturatedFat 26.2 g, Sodium 9.2 mg, Sugar 26.7 g

CHOCOLATE LUSTER GLAZE



Chocolate Luster Glaze image

this glaze dries to a firm. lustrous finish and is chocolatey enough to taste really good...can use to dip gingerbread men or dress up sugar cookies

Provided by grandma2969

Categories     Dessert

Time 20m

Yield 2 cups

Number Of Ingredients 5

1 ounce unsweetened chocolate, chopped
3 1/4 cups powdered sugar
2 1/2 tablespoons unsweetened Dutch-processed cocoa powder
2 teaspoons light corn syrup
1 teaspoon vanilla extract

Steps:

  • In a small microwave safe bowl.microwave the chocolate on 50% power for 1 minute. Stir well. If necessary, continue microwaving on 50% power, stirring at 30 second intervals. Stop microwaving before the chocolate completely melts and let the residual heat finish the job. (Alternatively, melt the chocolate in a double boiler over simmering water, stirring frequently. Immediately remove from the heat. Sift the powdered sugar, and cocoa powder together into a medium bowl. Combine the corn syrup and 1/3 cup water in a small saucepan. Heat to just boiling, stir well. Stir the syrup mixture into the powdered sugar mixture just until well blended and completely smooth. Stir in the melted chocolate and vanilla until completely smooth. Thin the glaze to a spreadable consistency with hot water, a few drops at a time until completely smooth. Set the glaze in a large bowl half full of hot tap water to help keep glaze warm while you work. Reheat it to warm in a saucepan or in a microwave over if it cools completely) If the glaze thickens upon standing, stir in a few more drops of hot water until thoroughly blended; be sure to blend in thoroughly, so the glaze maintains its luster. Using a table knife, spreader or small palette knife, cover the top of each cookie witha smaooth even layer of glaze. Let the cookies stand on wire racks until the glaze completely sets, at least 1 1/2 hours and preferably several hours. Store in a single layer or layered with wax paper in an airtight container.
  • MAKES ENOUGH GLAZE TO DIP 25 5" COOKIES OR 50 MEDIUM COOKIES.3".

Nutrition Facts : Calories 871.8, Fat 8.6, SaturatedFat 5.2, Sodium 11.5, Carbohydrate 208, Fiber 4.6, Sugar 193.4, Protein 3.1

CHOCOLATE GLAZE FOR CHOCOLATE LAYER CAKE



Chocolate Glaze for Chocolate Layer Cake image

Use this recipe with our Glazed Chocolate Layer Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 1/4 cups

Number Of Ingredients 2

6 ounces bittersweet chocolate, finely chopped
3/4 cup heavy cream

Steps:

  • Place bittersweet chocolate, finelychopped, in a heatproof bowl. In a small saucepan,heat heavy cream over medium-high;when bubbling around edge, pour overchocolate. Let stand 5 minutes, then whiskuntil shiny and smooth.

GLOSSY CHOCOLATE GLAZE



Glossy Chocolate Glaze image

Taken from "The Simple Art of Perfect Baking" cookbook....This glaze will keep for up to 2 weeks in the refrigerator, to rewarm just warm the mixture in the microwave until desired texture, it can be rewarmed over and over again...remember, this glaze will thicken as it cools.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 6m

Yield 2 cups (approx)

Number Of Ingredients 6

1 cup whipping cream
1 tablespoon corn syrup
1 cup sugar
1 cup cocoa (try to use Dutch processed cocoa powder for this for flavor and colour!)
1 ounce butter
1 tablespoon vanilla

Steps:

  • In a heavy-bottomed saucepan mix together the whipping cream and corn syrup.
  • In a bowl sift together the sugar and cocoa powder then add to the cream mixture in the saucepan; stir to combine.
  • Add in the butter then warm over very low heat; stirring occasioanlly until the butter is melted and mixed in with the other ingredients.
  • Remove from heat and stir in vanilla.
  • The glaze with thicken as it cools.

Nutrition Facts : Calories 1043.1, Fat 61.4, SaturatedFat 38.2, Cholesterol 193.5, Sodium 136.7, Carbohydrate 134.7, Fiber 14.3, Sugar 104.1, Protein 11

CHOCOLATE GLAZE



Chocolate Glaze image

Provided by Dena Kleiman

Categories     dessert

Time 15m

Yield 2 ounces

Number Of Ingredients 3

1 ounce unsweetened chocolate
1 ounce semisweet chocolate
1/4 teaspoon vegetable shortening

Steps:

  • Melt the chocolates and shortening in the top of a double boiler over slowly simmering water, stirring often. Using a spoon, drizzle the glaze sparingly over cookies.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 5 milligrams, Sugar 8 grams, TransFat 0 grams

CHOCOLATE GLAZE



Chocolate Glaze image

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

1 1/2 cups sugar
3/4 cup water
6 ounces high-quality bittersweet chocolate, coarsely chopped

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 FLOURLESS CHOCOLATE ESPRESSO CAKE



Chocolate Glaze for Flourless Chocolate Espresso Cake image

Use this recipe to make Flourless Chocolate Espresso Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 10m

Yield Makes 3/4 cup

Number Of Ingredients 7

3 ounces bittersweet chocolate, preferably 70 percent cacao, chopped
1 1/2 tablespoons unsalted butter
2 teaspoons pure vanilla extract
1/3 cup heavy cream
1/3 cup sugar
1 tablespoon instant-espresso powder
1/4 teaspoon coarse salt

Steps:

  • Combine chocolate, butter, and vanilla in a bowl. Bring cream, sugar, espresso powder, and salt to a boil in a small saucepan, stirring until sugar and espresso powder are dissolved. Pour over chocolate mixture and whisk until smooth.

CHOCOLATE GLAZE



Chocolate Glaze image

When you have a chocolate glaze recipe that's as versatile and simple as this one is, it's easy to rely on it time and again. It's so quick to prepare that you can wait until the last minute to mix it up. Or you can make it ahead and reheat it to a pourable consistency when you need it. This makes a hefty amount, so if you don't use all of it, just store the leftovers in a sealed container and refrigerate until needed.

Provided by Ken Haedrich

Categories     Dessert     Chocolate     Sauce     Condiment/Spread     Milk/Cream     Coffee

Yield Makes about 1 1/4 cups

Number Of Ingredients 3

3/4 cup heavy cream
1/2 teaspoon vanilla extract or 1 teaspoon powdered instant espresso or coffee
1 1/4 cups semisweet chocolate chips

Steps:

  • Bring the cream to a near boil in a small saucepan. Remove the pan from the heat and stir in the vanilla or espresso powder. Immediately add the chocolate chips. Tilt the pan this way and that so the hot cream runs over them. Set the pan aside for 5 minutes, then stir the mixture briefly to start smoothing it out.
  • Let the mixture rest for another 2 to 3 minutes, then whisk briefly, until smooth. The glaze will be a little runny at first, perfect for drizzling on pound cakes and Bundt-type cakes. If you want slightly thicker coverage, such as on a cheesecake or sheet cake, you can let the glaze cool slightly before spreading it. If the sauce cools and starts to thicken and you need to rewarm it to thin it out, heat it very gently in a saucepan. You can also reheat it in a microwavable container, but proceed carefully so you don't burn the chocolate-microwave for no more than 15 seconds at a time, stirring between each round.

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