A chocolate glaze that sets up hard. Use it on cakes or brownies.
This was so easy. I figured out that I could just use a little over a cup of semi-sweet chocolate chips in place of the squares. I was looking for the recipe that would taste like a candy bar on the cake and this does.
Read MoreIt tasted Amazing! but, no matter how much I stirred it, the chocolate became goop, and the butter floated on top of the goopy chocolate, it was suposed to be liquidy until it hardens!
Read MoreThis was so easy. I figured out that I could just use a little over a cup of semi-sweet chocolate chips in place of the squares. I was looking for the recipe that would taste like a candy bar on the cake and this does.
In a word, PERFECT. I used good quality chocolate (Scharffenerger) and used this to glaze little egg shaped cakes made with the "Black Chocolate Cake" recipe. This was so easy, so quick, so rich and delicious. Shiny and glossy, very easy to work with, and sets up nicely. I kept the glaze in a double boiler and kept it warm as I glazed my little cakes--just dipped each cake--and had them glazed in a New York minute! I am so impressed with this glaze that not only will it become one of my favorite recipes, but I'm also going to tinker with it to make a white chocolate version as well (may have to adjust the butter for it, but I'll figure it out!) I believe that sooner or later this simple and beautiful glaze will "catch on" and it will become one of the favorites on this site!
Wonderful thick rich chocolate that holds it shape without being hard. Used this on flourless chocolate cake II from this site that I made in mini muffin tins. I was able to stack these mini cakes with no sticking!
Fantastic recipe! Here's a trick I learned from my dad: you don't need a double boiler to melt the chocolate! With the water heating in a regular saucepan, put two thick glass tumblers into the water. These become your double boiler! Put 1/2 the butter and chocolate into each glass slowly and stir with a butter knife or a spoon until everything has melted. I would suggest at least with this method to put the butter in first because it's harder to get it to melt if you melt the chocolate first. And experiment with different types of chocolate! I used 4 oz Nestle semi-sweet baking chocolate, 3 oz Ghirardelli 70% dark and 3oz Ghirardelli 100% cocoa and it came out delicious! I'd like to see how a few oz of mint chocolate would come out, too. :-) Good recipe! Will use again!!
I used this on sugar cookies: I dipped my Hallowe'en cat cookies right into the bowl. It made a tasty, firm (not hard) coating. I made half a recipe, and used chocolate chips: 1/4 cup of cold butter with 5 oz of chips in the microwave for one minute, then stirred. They were awesome cookies!
I used this on sugar cookies: I dipped my Hallowe'en cat cookies right into the bowl. It made a tasty, firm (not hard) coating. I made half a recipe, and used chocolate chips: 1/4 cup of cold butter with 5 oz of chips in the microwave for one minute, then stirred. They were awesome cookies!
Another nice thing about this recipe is that you can pour the glaze on top of a warm cake. (I did it with a 11x7" pan). Just tilt the pan to distribute the glaze. Great when you're in a hurry and don't want to wait for the cake to cool in order to frost it. Thank you!
After I saw a photo by misserin13, who used this glaze for cupcakes made with Dark Chocolate Cake I, I had to try it. The glaze is everything that previous reviewers raved about. It sets up to a beautiful, shiny, firm but not crackly, and delicious, but not-too-sweet glaze. I combined squares of semi-sweet chocolate with milk chocolate chips, and I used a mix of salted & unsalted butter.
It was easy to make, and looked very nice, but I just didn't think it tasted perfect. Next time I will add Vanilla or almond extract to give it a little something extra. It stayed liquid long enough to work with, but set up nicely as soon as I put the cupcakes into the refrigerator.
This recipe is fabulous! I don't know why more people haven't tried it. I used it b/c the ingredients were simple, none of that corn syrup nonesense! I used 2 1/2 4oz Ghirardelli baking bars.(Each 4 oz. Bar Contains 8 sections(1/2 oz. each). 2 sections equal 1 oz. I have to admit I am horrible with math so I was confussed with the measurements for the chocolate. I used regular butter b/c I didn't have unsalted. As soon as I poored the glaze on my bundt cake it started to stiffen and has a wonderful shine to it. Not to mention it tastes great. I love it and will use this from now on. Thank you Trica for making my day and my cake great!
this is a great glaze. i found it did not get really hard but was more like the tops of a hostess cupcake , but tasted so much better.
This is SUCH a great glaze! I've been trying to figure out what kind of frosting/glaze/fondant to use for my mini heart shaped cakes for Valentine's. This was the winner by far! I added a little more chocolate chips (I used a 12oz bag) and the butter and voila! It was spreadable with the ratios I used and I put it in the fridge and it hardened. I will say this, it wasn't like hard like it would crack like creme brulee, but it had a wonderful sheen.
Worked perfect! I used a little over a cup of semi-sweet chocolate chips and melted it and the butter slowly in the microwave and it turned out great. nice and firm and shiney and tasty! I dipped cookies and mini brownnies in this glaze and topped with pecan halves... make sure you work quickly once you've dipped them because this stuff sets up fast! Really good!
Super easy - I put choc chips & butter in microwave on medium and stirred occasionally. PERFECT.
This recipe was a GREAT find! Instead of melting the ingredients in a double boiler, I used the microwave. It took no time at all. I let the mixture cool down a little and dipped my cupcakes into the warm glaze. The cupcakes looked just like Hostess cupcakes, minus the white squiggle~ 1/2 batch glazed 18 "Self-Filled Cupcakes I", recipe also on this site. My co-workers were quite happy with the results... Enjoy!
I have used this for many occasions over a couple of years (cupcakes, macaroons, over bundt cakes, on cookies etc) and it works perfect every time! I measure out the chocolate and butter and melt in the microwave on low for a minute or two and it works great.
This was PERFECT! !st though... I used about 1 & 1/4 C. semisweet choc. chips...and melted in the microwave...WORKED GREAT! i dipped choc. cupcakes in this..put it in the fridge to set,although you don't have to unless you want it harder/ chilled like that. Otherwise you can let it set on the counter & It is FAB:) we were litterally dipping each bite of cupcake in this at easter...and we dipped mini lemon cakes in it aswell...to die for!
This is a wonderful chocolatey glaze that dries hard and looks sensational. I have made it several times now, the latest with a little added peppermint oil to complement mint-flavored Oreo Truffles from this site. I dipped each cold truffle into one recipe of the glaze and let it dry. Then I dipped the top in again so I could catch some of the Oreo crumbled cookies as dictated in the truffle recipe. Yum!
I made a recipe and a half of this this to coat 16 Fluffy Cake Doughnuts, which are also from this site. This was very simple to make and turned out wonderfully. Not one single complaint about this glaze. NOTE: The recipe's serving count is exact, I was very thankful for that.
Easy and perfect for the job it is intended fo. I use about a cup of chips because I always have themm on hand instead of square. Excellent!
An absolute perfect chocolate glaze - keeps the intense chocolate flavor, but with all the texture of glaze!
I needed a frosting/glaze for my mini chocolate cupcakes. This recipe worked wonderfully. Was able to easily dip the cup cakes in sprinkles after dipping in the chocolate without making a mess and getting chocolate every where. This is a great recipe.
Perfect, don't let anybody tell you it's too much butter. Use a small bowl so it's deep enough to dip things into it.
This is so yummy and soooo easy. I always use it to top the Too Much Chocolate Cake on the site. People rave...its absolutely wonderful. I ususally use salted butter because thats pretty much all I buy and its fine.
This recipe helped me because I couldn't understand why my chocolate wasn't coming out right and it was because I wasn't tempering it. I used this on truffles and cupcakees.
Excellent and easy! I used it to cover 36 cupcakes (Cream Filled Cupcakes also on AR, also very excellent by the way). It hardened just to the right consistency so that it didn't crumble when bitten into but also plastic wrap didn't stick on top. I'll be using this on lots of things!
Wonderful! I used an entire bag of milk chocolate chips, and refrigerated the cake I used it on and it turned out hard and delicious. Gave the cake a very pretty sheen to it as well. I will use this again.
Glaze is super simple and super delicious. The photo shows the glaze before it has set so it is still shiny.
Yum! I actually like this much better than the glazes with corn syrup. I used 10oz of semi-sweet chocolate chips since that's what I had. I used half of this for Chocolate Zuchinni Cake III and put the rest in the fridge for my next cake. I hope it warms up okay?! I put the cake in the fridge as soon as I was done glazing and it now has a firm yet soft texture. LOVE IT! I don't have a double broiler so I used a pyrex bowl over simmering water in a pan. Make sure the water doesn't touch the bowl. Anyway, great little trick for a double broiler substitute I see others have done too.
Oh my, what a treat. Super simple recipe I used for a last minute dinner with friends. Ingredients are available at a moment's notice. I poured this glaze in between and on top of a rich chocolate layer cake. It was so good, it was almost illegal.
Excellent and easy! Made this in the microwave and it worked perfectly.
Absolutely the easiest, best tasting glaze. Just put it on sugar cookies for holidays -great. Microwaved a stick of butter and 1 1/3 cups of chocolate chips - stirred till smooth. THANKS SO MUCH FOR THIS RECIPE
Perfecto! This is awesome chocolate glaze! It dries beautifully and stays shiny as it dries (no weird crackly, frosty, or powdery finish) and is super easy (and tasty). I halved this recipe for detailing an UglyDoll birthday cake... An ice cream bowl set in a cast iron skillet of simmering water works well. Once melted, I immediately poured the chocolate into a plastic storage bag. After a few minutes of cooling, I snipped a tip off a corner and was able to pipe, write and draw with it. Love it! All the glaze recipes that I've messed with over the years - I now scoff at them...
I halved this recipe, used chocolate chips and put it in the microwave for 30 seconds on high, stirred and voila! Within one minute I had a nice chocolate glaze for my pastries! It couldn't get any easier!! Thanks, CCACHEF!
I'm soo going to use this again. I used this as a glaze for a cream filled cupcake recipe i used on this site as well and they turned out so pretty! My only suggestion would be to let it cool for a bit before using it because then it isn't so liquidy, but I guess that depends on what you are using it for.
I just made this to frost a vanilla cake and OMG it is SOOO easy and SUPER yummy!! I read the other reviews and just put the butter and chocolate in the microwave and stirred every 10 seconds or so until it was all melted and it came out AMAZING! Thanks so much!
Beautiful and delicous! I let it cool until just before it set up so I could drizzle over my cake and have most of it stay on the cake rather than run off. Careful though, it goes from stirrable to firm fast! I like that this uses semi-sweet chocolate instead of chocolate chips. I know they are nearly the same, but I think the flavor is better (DH says he'd like it to have some milk chocolate combined with the semisweet) .
Used this to ice doughnuts, and used semi-sweet chips instead of squares of baking chocolate. Perfect texture, beautiful high gloss, and the taste is divine. Definitely would recommend!
Perfect! It's a great, simple recipe to use for anything...on top of cakes, cookies, biscotti, fruit..... will definitely use again.
This was exactly what I was hoping for! I halved the recipe, and it was enough to dunk 24 cupcakes.
I used hershy's dark chocolate chips to make this and thought it turned out great. I used it to top a cracked cheesecake and it worked perfectly. I also made this in the microwave. I just heated in 10-15 sec incraments and was carful not to let it burn.
I thought it was good, tasted better the next day, unfortunately it just tasted like chocolate melted and hardened. Not much else, I do like a little more flavor then that. Otherwise, quite nice.
Probably most experienced dessert cooks/bakers already have this recipe in their repertoire. I'm not, so I don't. I was surprised at only two ingredients and how easy it was, and it worked great. It really does set up as a hard glaze. Used it as a topping for Pistachio Eclair Dessert also on this site.
Very easy to work with. I used this glaze to coat the cake balls (from this site) and they set up wonderfully and when out of the refridgerator for a little bit it's still firm but soft, if that makes any sense. I've used it three times already and will use it more.
Awesome! We use this as ice cream topping, a glaze for cream puffs and to dip brownies and cupcakes as well.
I love this chocolete glaze.I put it on biscotti and it turn out perfect and it tested good too.
I also used this on the flourless cake and it was great. Nice and shiny and very rich tasting.
Very good!! Silky and easy to spread. But must work quickly, like it says in here, because it gets hard really fast!! It "survived" a hot day, great!
Very good glaze. I used special dark chocolate bars in the glaze.I will make this again and again.
I also use this to top Flourless Chocolate Cake II (from this site). I put the chocolate and the butter in a metal bowl (my double boiler pan) and set it over the back burner of my stove while the cake is cooking. The heat venting from the oven melts the butter and chocolate while the cake cooks. No fuss!
Good glaze. Plenty of working time, does NOT harden fast. Was worried it would set to quickly. Had to put in fridge to get it to set.
This reminded me of a soft ganash that sets up. It does have to be refridgerated or froze to harden. I scaled the recipe way down, just to try it, and made it in the microwave. If I made cupcakes, I would definitely try something like this as I am not a fan of most frostings. ty
Great. I used 3 oz of chocolate (2 oz bakers semi sweet squares) and an ounce of dark chocolate chips and 2 tbsp butter. Worked wonderfully to dip 2 dozen pralines.
This is the perfect glaze for cookies, brownies, cakes, biscotti...whatever! I reduced the recipe, let it cool slightly and then used it on a Ho-ho cake for the kids. It set up perfectly with a nice glossy look. I will use again and again.
Very easy, and very tasty! I sometimes use chocolate chips so that i wouldn't have to chop the chocolate bars.
Very simple, looked and tasted great! I followed a reviewer's advice and substituted a heaping cup of semi-sweet choc chips. I made this glaze to top the 'Chocolate Lovers Favorite Cake' on this site. We enjoyed this dessert after our Father's Day dinner and the entire family agreed it was the best cake ever! Gone in 60 seconds!
Great flavor, but not quite as "drip-able" as I wanted. I had to help the glaze drip down the sides of the tube cake. I made the recipe as written, using Callebaut chocolate. With only two ingredients, each one should be top-notch. I would use this recipe again, but probably on cupcakes, where each one can be dipped in.
This was very easy to make. I combined the chocolate and butter in a bowl and heated it in the microwave at 30-second intervals, stirring between, until it was melted. I frosted cupcakes by dipping the cupcake upside down into the bowl and putting in the fridge to cool. I was surprised at the tastiness and pleasant texture. I will definitely use this again on cakes, cupcakes, brownies, etc. etc.
Very versatile. I used this on an ice cream cake and was pleased that even frozen, it sliced nicely without cracking. It still keeps that hard, but workable texture. Next time I think I'll use a combo of semi-sweet and milk chocolates, to see how that tastes.
Wow! So simple and delicious! I needed a quick glaze to use on a not-so-pretty bundt cake for a bake sale. I only had a bag of Hershey's Special Dark chocolate chips. Microwaved for 3 minutes at 50% power then stirred until smooth and poured over the cake. Perfect consistency - I just marveled as it slowly dripped down the sides of the cake.... really made the cake! (Which sold in about 3 minutes after being placed on the table!! And beleive me, I had some competition!!) Best of all, with only two ingredients I think I may have this one committed to memory already!
This is a great glaze! I used it on bite sized brownies and sprinkles them will fall decorations for a fall party! I used 1 2/3 c. of semi-sweet chocolate chips instead of the squares, and heated it all in the microwave stirring every 15-20 seconds until melted!
3 words for this....fab u lous. I needed a glaze to pour over brownies that I cut with a cookie cutter in the shape of a cross for a christening. I wanted a glaze that was rich and would slide down the sides of the brownie and set up firm. I could not have asked for a more perfect recipe. Sincere thanks
The flavour of the chocolate really comes out in this recipe. Don't skimp with the cheap stuff. I used chocolate chips to avoid chopping. Turned out great for dipping my cannoli shells.
Excellent and easy, just what I was looking for! My picture posted is shown on Country Pound Cake (also from this site). I poured it on while still warm and when it cooled down, it hardened beautifully. I used some good quality 70% cocoa chocolate bars, yummy!
Delicious, easy, and sets up really well. It has a great shiny finish that really set off my brownies.
This came out very pretty on top of some chocolate cupcakes. Everyone asked me where I picked them up from. :O)
Execellent recipe! Easy to make and pleases all. I use it for cookies, quick donuts made from biscit rolls, chocolate covered strawberries, over ice cream, cakes, etc.... I highly recommend this recipe.
I used this glaze to top filled cupcakes and it was perfect! I took the advice of another reviewer and microwaved chocolate chips and butter, stirring every 15 seconds. For a perfect finish on the cupcakes, I dipped and swirled. After about 1/2 hour in the fridge, they had set beautifully. Not too rich or sweet and incredibly simple, I will definitely use this glaze again.
PERFECT! Simple, easy, on-hand ingredients - fast - tasty - & the shiny presentation was awesome! To say nothing of the fact that this recipe pulled me out of the fire at the last minute. THAT MEANS FIVE STARS!! ***** Thank you so much!
This was very easy to make. I used Hershey's espresso dark chocolate because that's what I had in the pantry, and it made a shiny, incredibly rich glaze.
WOW... Incredible Recipe. I made it in the microwave in a pyrex measuring cup watching it carefully. I stirred it after 30 seconds and then took it out after another 15. I drizzled it on a Chocolate Turtle Cheesecake I made and it filled up the tiny cracks I had on top.
Perfect! I drizzled this over rice krispie treats (cooled overnight first) and put them in individual bags for a school bake sale. They were a big hit. I was worried about the sauce hardening enough to bag them, but it was just right! I think this would also be great for dipping strawberries.
Good glaze but it needed something extra not sure what. The chocolate was a little too semi-sweet. Would make again with some adjusting. Thanks
This glaze is wonderful. It was easy, shiny, tasted great and definitely is a keeper and one I will use again! (I used on a batch of brownies I brought over to a friend's house. Thanks for this recipe!
I haven't tasted it yet, but it was so easy to make. unfortunately it wasn't as easy to put on the cake, I had wayyyy too much and it looked like a chocolate fondue fountain! I'll need to place my cake in another dish and wash everything up once it hardens.
I made this for biscotti. It was easy and stayed firm enough without being too hard. Good too.
I used this to top "Flouless Chocolate Cake II" and it was delicious and simple to make.
easy and delicicous. I used semi sweet chocolate chips (10 oz is about 1 cup and 1/3 of chocolate chips)
Perfection....you just cant beat this....Definately use the unsalted butter! This is so worth it! Used this to top Pistachio Eclair Dessert from this site. Thanks!
Fantastic glaze! Made it tonight for my husband's "Death by Chocolate" Valentine's cake, and it was to die for!!
So very easy and perfect. Used microwave, couldn't have been simpler. This will be my go-to chocolate glaze.
Loved it ! You can make it thicker or thinner ... I will never buy can frosting again !
I made it with a combination of butterscotch chips and semi-sweet chocolate chips to equal slightly more than a cup (as well as the butter) and placed the cake in a cool place for 10 minutes so it would harden. Definitely make this again!
Very easy and very tasty! Mine didn't harden completely, but was more like a thick, sweet icing. Good though, and handy for cake and brownies.
