Chocolate Butter Glaze Recipes

SATINY CHOCOLATE GLAZE

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.

CHOCOLATE GLAZE

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.

CHOCOLATE BUTTER GLAZE

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.

CHOCOLATE GLAZE

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.

THE BEST CHOCOLATE GLAZE

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.

CHOCOLATE CHIP SCONES WITH PEANUT BUTTER GLAZE

Steps:

• for the chocolate chip scones:
• Preheat oven to 425°. Line a baking sheet with parchment paper. In a bowl, stir together flour, brown sugar, baking powder, baking soda, and salt.
• With a pastry blender or two knives, cut in butter until mixture resembles coarse meal. Stir in chocolate chips. Make a well in the center and add buttermilk, vanilla and egg. Stir just until combined, taking care to not overmix.
• Transfer dough to a lightly floured work surface and knead 5 or 6 times. Pat into an 8'' circle and cut into 8 wedges. Transfer to prepared baking sheet, about 1-1/2'' apart. Brush each wedge of dough lightly with milk. Then bake until scones are golden brown, 12 to 15 minutes. Let cool on pan for 5 minutes before removing to a wire rack to cool completely.
• for the peanut butter glaze:
• After removing the scones from the oven, prepare the glaze. In a glass measuring cup, whisk together all glaze ingredients until smooth. When the scones are mostly cooled (they can be slightly warm yet), drizzle the peanut butter glaze over the scones. I put this in the microwave for 30 seconds 2 or 3 times to help it smooth out nicely.
• I believe scones are always best the day they are baked. But this recipe does allow for some advance prep. The unbaked dough freezes really well, enabling you to store the unbaked scones in your freezer and bake them up fresh when desired. Just cut the dough into wedges, place them on a tray in the freezer for an hour and then transfer the frozen wedges to a plastic freezer bag. On the day you want to bake them, take them directly from freezer to baking sheet lined with parchment paper (do not thaw first) and brush with milk. You will need to bake the frozen dough a bit longer, adding about 4 or 5 minutes onto the regular baking time.

CHOCOLATE GLAZE FOR MINIATURE YELLOW BUTTER CAKES

Steps:

• Place chocolate in a small bowl. Bring cream to a boil in a small saucepan over medium heat. Pour over chocolate. Let stand for 2 minutes, then stir to combine. Pour glaze over cakes. Glaze can be refrigerated for up to 5 days. Reheat glaze in a double boiler or a heatproof bowl set over a pot of simmering water before using.

EASY CHOCOLATE GLAZE

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

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.

BITTERSWEET CHOCOLATE GLAZE

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.)