Chocolate Glaze Ii Recipes
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
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
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
CHOCOLATE GLAZE OR FROSTING
This is very quick to prepare and can be used immediately after making as a glaze to drizzle on your cake or dessert. You can let it sit a few minutes and it will thicken up into a delicious and creamy frosting. Or add a little more powdered sugar to thicken it even more. I have no idea of the number of servings because it would depend on what you were using it for. So I just stuck a number in because I had to put something there. But I would probably double it for a two layer cake. But for a glaze over a cake or dessert this would probably be plenty.
Provided by Junebug
Categories Dessert
Time 5m
Yield 8-12 serving(s)
Number Of Ingredients 5
Steps:
- Melt your butter.
- Add all other ingredients.
- Stir until well mixed and smooth.
- Add more water if you want it thinner at this point.
- If using as icing and you think it's too thick just let it sit for a few minutes.
Nutrition Facts : Calories 92.1, Fat 3.1, SaturatedFat 1.8, Cholesterol 7.6, Sodium 25.8, Carbohydrate 16.1, Fiber 0.4, Sugar 14.7, Protein 0.4
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CHOCOLATE GLAZE 2.0 RECIPE | ALTON BROWN
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4.9/5 (8)Category SweetsServings 1.5Total Time 35 mins
- Place a folded kitchen towel in the bottom of an 11-inch straight-sided sauté pan. Add about an inch of water to the pan and place over medium heat until it reaches a bare simmer, around 190°F. You should see steam rising and tiny bubbles forming, especially around the edges. You’ll want to maintain this temperature throughout the process, so keep your thermometer handy and be prepared to drop the heat if the water starts to boil.
- Combine the chocolate, cream, coffee, corn syrup, and salt in a glass or metal heat-safe bowl that fits comfortably inside the sauté pan. Place the bowl directly on the towel and let sit in the water, stirring frequently with a rubber spatula, until the chocolate is almost (but not quite) melted, 3 to 5 minutes. Then remove the bowl, place it on the counter, and stir until the mixture is smooth.
- Take the temperature of the chocolate. If it’s between 88 and 90°F, it’s workable. If it’s over, just park the bowl on the counter for a few minutes, temping often until it’s in the zone. To glaze, quickly dip the long side of an éclair into the mixture, lift, and drain for a count of three, then flipIt’s all in the wrist. right-side up.
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