Chocolate Drizzle Recipes

BAKER'S CHOCOLATE DRIZZLE

Steps:

• Place chocolate in microwaveable bowl.
• Microwave on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
• Use teaspoon or fork to drizzle chocolate over dessert as desired.

CHOCOLATE GLAZE

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.

EASY CHOCOLATE GLAZE

Steps:

• Place the chocolate in a microwave safe bowl.
• Set the cook time to 2 minutes and start the microwave. Do not step away. Stop the microwave every 15-20 seconds and stir the chocolate with a rubber spatula. At first, the chocolate will still be solidified, but this will help to evenly distribute the heat.
• As soon as the chocolate is almost completely melted with only a few solid pieces left, remove it from the microwave. This will likely not take the full 2 minutes.
• Add the butter to the bowl and stir. The heat from the melted chocolate will melt the butter and the solid chocolate pieces to create a smooth glaze. Use immediately.

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.

VANILLA DRIZZLE

Steps:

• In a small bowl, combine the sugar, vanilla and enough milk to achieve desired consistency. Stir until smooth. Drizzle over bread.

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.

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 COOKIES WITH CHOCOLATE GLAZE

Steps:

• Preheat the oven to 350F degrees and line a large cookie sheet with parchment paper or a silicone baking mat.
• Using a stand mixer or hand mixer, cream together butter, granulated sugar, and brown sugar.
• Add in eggs and vanilla and mix well.
• Whisk together the chocolate pudding mix, all purpose flour baking soda, and salt. Add dry ingredients to wet ingredients and mix just until combined.
• Fold in chocolate chips.
• Scoop out cookie dough and form 1" balls. Place cooke dough balls about 2" apart on the prepared baking sheet.
• Bake for 10 to 12 minutes or until the center is almost set and edges of cookies appear dry.
• Remove cookies from the oven and let cool on the cookie sheet for 5 minutes before moving to a cooling rack.

MOCHA ALMOND BISCOTTI WITH CHOCOLATE DRIZZLE

Steps:

• Heat oven to 350°F.
• Dissolve coffee crystals in the hot water.
• Beat butter, sugar, vanilla, eggs and coffee in a large bowl with electric mixer on medium speed, or mix with a spoon.
• Stir in remaining ingredients.
• On an ungreased cookie sheet or parchment paper, shape the dough into two 10x3 rectangles (each should be about 3/4 to 1 inch thick).
• Bake about 30 minutes or until center is firm to the touch.
• Cool 15 minutes on the cookie sheet.
• Cut crosswise into 1/2 inch thick slices.
• Place slices cut side down, in rows on a cookie sheet. (can be touching to fit them all on the sheet).
• Bake 7-8 minutes, then flip them over and bake another 7-8 minutes. The edges should be light brown and the biscotti should be crisp when done.
• Immediately remove from cookie sheet to a wire rack.
• When completely cool, melt the chocolate and shortening together (either in the microwave (but be careful not to over heat it or it will scorch) or in a heat-safe bowl over a pot of boiling water (for a quasi double-boiler)).
• Drizzle the chocolate over the biscotti using a spoon.
• When cool, enjoy with a cup of coffee.