White Chocolate Glaze Recipes

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.

MIRROR GLAZE RECIPE BY TASTY

Steps:

• Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
• Bloom the gelatin sheets in 8 cups (2 liters) of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
• Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
• Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high. It's okay to go slow, just make sure it's all blended with as little bubbles as possible, which will show up in the final product.
• Sieve the mix into a large jug or vertical container to remove any excess bubbles. If there are still bubbles, continue to sieve back and forth. A trick to remove air bubbles from the surface is to manually pop them with a toothpick or to press cling film into the surface and remove the bubbles.
• Separate the glaze into different containers and color them to your desire.
• We used red and white for this cake. Blend the coloring with the glaze until the color is distributed evenly, then cover each container with the cling film, pressing the film into the glaze to ensure that there is no skin when you are ready to use the glaze.
• When you are ready to use the glaze, make sure each one is around 90-96°F, then pour the colored glazes back into one container. Swirl them if you'd like, then glaze your cake!

WHITE CHOCOLATE GLAZE

Steps:

• Place all ingrediants in microwave safe bowl.
• microwave in 10 second intervals.
• dip doughnuts in chocolate sprinkle with chopped strawberries.
• Note chocolate glaze can be made by switching out white chocolate chips with semi sweet chocolate chips.

EASY WHITE CHOCOLATE GLAZE

Steps:

• Heat all the ingredients in a small saucepan over low heat, stirring constantly, until the white chocolate is melted and the mixture is smooth and of desired drizzling consistency.

TIE-DYED WHITE CHOCOLATE DOUGHNUT GLAZE

Steps:

• Melt the white chocolate in a double boiler. In a medium bowl, whisk together the confectioners' sugar, corn syrup and heavy cream until smooth, then stir into the white chocolate until combined. Turn the heat off and leave the chocolate over the double boiler, whisking occasionally to keep smooth. If the glaze is too thick, add more cream and whisk until smooth.
• Divide the glaze between two bowls. With food coloring, dye each bowl a separate color (whichever you choose). Add the second bowl of colored glaze back to the first, pouring only along the edge. Use a skewer to swirl only slightly (when you dip your donuts you will swirl the glaze more).

WHITE-CHOCOLATE-GLAZED COOKIES

Steps:

• Knead dough briefly to soften. Fill a cookie press with dough, and fit with disk to make shapes. Squeeze cookies directly onto a baking sheet. Bake at 350 degrees until firm, 12 to 14 minutes.
• Let cool completely before dipping in the white chocolate. Apply small or crushed candies while glaze is wet. Let white-chocolate-glazed cookies set in refrigerator, and keep chilled until ready to serve.

MIRROR GLAZE

Steps:

• Bloom the gelatin by pouring 3 tablespoons of cool water into a small bowl and sprinkling the gelatin evenly over top. Allow the gelatin to sit until it has absorbed the water.
• Place the white chocolate, sweetened condensed milk and white food color into a medium heat-proof bowl.
• Combine the sugar, corn syrup and 1/4 cup of water in a small saucepan. Stir gently to ensure that the sugar is moistened. Heat the mixture over high heat until boiling and allow to boil for a minute or two until the syrup is clear. Remove the pot from the heat and stir in the bloomed gelatin. Pour the syrup and gelatin mixture into the bowl of chocolate and milk and allow to sit for 30 seconds before stirring until smooth.
• Use an immersion blender to emulsify the glaze, making sure that the head of the blender stays below the surface of the glaze. This will ensure your glaze doesn't become aerated. Pour the glaze through a fine sieve if there are any lumps or air bubbles.
• Color the glaze with powdered food colors by separating the desired amount of glaze into individual containers and stirring in the color. Mirror glaze should be poured when the temperature reaches 94 to 95 degrees F.

WHITE CHOCOLATE GLAZE

Steps:

• Combine chocolate and half-and-half in top of a double broiler. Place over simmering water until chocolate is almost melted. Do not overcook. Remove from heat and stir until smooth. Cool glaze 10 to 15 minutes, or until slightly thickened.