Satiny Chocolate Glaze Recipes

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CHOCOLATE GLAZE



Chocolate Glaze image

This chocolate glaze is so rich, shiny, and flavorful! It's perfect for garnishing drip cakes, topping donuts, or drizzling over bundt cakes. With just 4 simple ingredients, this sauce is to easy you'll find yourself making it over and over again.

Provided by Allie {Baking A Moment}

Categories     Dessert     Topping

Time 10m

Number Of Ingredients 4

1/2 cup heavy whipping cream
4 ounces semisweet chocolate (finely chopped (or chocolate chips))
1/4 cup light corn syrup
1 teaspoon vanilla extract

Steps:

  • Place the cream in a small pot over medium low heat, until simmering.
  • Pour the hot cream over the chopped chocolate (or chips).
  • Add the corn syrup and vanilla.
  • Whisk together until smooth.
  • Drizzle while warm.

Nutrition Facts : Calories 131 kcal, Carbohydrate 12 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 10 mg, Sugar 10 g, ServingSize 1 serving

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

JACQUES TORRES'S SHINY CHOCOLATE GLAZE



Jacques Torres's Shiny Chocolate Glaze image

Gelatin is the key to a glistening chocolate glaze that stays put on your cake. Jacques Torres prepared this recipe with Martha on Episode 501 of "Martha Bakes."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 5

1/2 cup plus 1 tablespoon water
1 cup plus 2 tablespoons sugar
1/2 cup heavy cream
4 tablespoons cocoa powder
1 envelope gelatin powder (1/4 ounce)

Steps:

  • In a saucepan, combine 1/2 cup water, sugar, heavy cream and cocoa powder. Simmer for about 20 minutes until mixture slightly thickens.
  • Place 1 tablespoon cold water in a small bowl. Sprinkle gelatin over top and let soften 5 minutes. Remove chocolate mixture from the heat and whisk in gelatin mixture until thoroughly combined.
  • Set over an ice bath and whisk until the glaze thickens and reaches about 80 degrees, about 1 minute.

SATINY CHOCOLATE GLAZE



Satiny Chocolate Glaze image

Make and share this Satiny Chocolate Glaze recipe from Food.com.

Provided by jas kaur

Categories     Dessert

Time 10m

Yield 4 serving(s)

Number Of Ingredients 4

3/4 cup semi-sweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract

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 243.6, Fat 18.1, SaturatedFat 11.1, Cholesterol 22.9, Sodium 68.2, Carbohydrate 24.1, Fiber 1.9, Sugar 18.7, Protein 1.4

SATINY CHOCOLATE GLAZE



Satiny Chocolate Glaze image

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

¾ cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
¼ teaspoon vanilla extract

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

SHINY CHOCOLATE GLAZE



Shiny Chocolate Glaze image

This is posted for Sly Girl. It's a Cake Mix Doctor recipe. Very chocolatey, but so fast and easy. It makes enough for 1 bundt or tube cake. For a change, you can substitute 1/4 cup of brewed coffee for the cream.

Provided by ciao4293

Categories     Sauces

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 5

2 tablespoons butter
2 tablespoons unsweetened cocoa powder
1/4 cup heavy whipping cream
1 cup confectioners' sugar, sifted
1 teaspoon vanilla extract

Steps:

  • Melt the butter in a small pan over low heat.
  • Add cocoa and cream, stir until it thickens, about 2 minutes.
  • Do not boil.
  • Remove from heat and stir in the sugar and vanilla until smooth.
  • Spoon over your cooled cake.
  • If you'd like to add nuts on the glaze, sprinkle them over when the glaze is still warm.

Nutrition Facts : Calories 608.3, Fat 31, SaturatedFat 19.4, Cholesterol 95, Sodium 153.6, Carbohydrate 85.5, Fiber 2.4, Sugar 78.8, Protein 2.4

BITTERSWEET CHOCOLATE GLAZE



Bittersweet Chocolate Glaze image

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

6 ounces (170 grams) 54% to 72% chocolate, coarsely chopped
8 tablespoons (115 grams/1 stick) unsalted butter, cut into several pieces
1 tablespoon light corn syrup
Pinch of salt (optional)

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.)

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