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Easy Chocolate Glaze

Chocolate glaze is a delicious way to add a little chocolate flavor. Its glossy finish adds an extra touch to many desserts. It is also easy to make and can be changed to suit any taste by adjusting the sweetness, intensity or even type of chocolate.

Ice cream cake with chocolate glaze.


 

I love adding some chocolate glaze to a variety of desserts, including cakes, donuts, and pastries.

Ingredients for chocolate glaze

  • Chocolate – dark good quality chocolate. I used a chocolate with 52% cocoa
  • Cream – whipping, whole or heavy cream, with at least 30% fat content
  • Butter – salted butter – room temperature if you use unsalted butter then add a bit of salt
Ingredients for the recipe.

I took a baking course at a college in Toronto and the chef told us that the secret to a shiny glaze was to add a teaspoon of corn syrup. I also prefer to use good quality chocolate than cocoa powder.

What is bain-marie?

It is basically a fancy french term for a hot water bath. To do this, place a pot with water on the burner and a safe bowl or plate on top, with the ingredient that needs to be melted or heated.

Heat the water on to a slow boil, stir the chocolate and the other ingredients until completely or almost melted. Remove from the heat and stir or whisk until completely melted and smooth.

How to make a chocolate glaze recipe

In a small / medium bowl via bain-marie, add the cream, butter and chocolate broken in pieces, heat over medium heat until the butter is melted and the mixture is hot.

The ingredients before melted in a white bowl.

Remove the pot from the heat and stir until the mixture is smooth.

Once the glaze has cooled slightly, pour it over your desired dessert and use a spatula to spread or drizzle it evenly or if glazing donuts, dip the donuts in the glaze and place on a wire rack or plate.

The longer the glaze sits the thicker and harder it will become. So if you are looking for drips on your cake don’t let it sit too long. Let the glaze set for a few minutes before serving.

The History of Chocolate Glaze

Chocolate has been enjoyed for centuries, and chocolate glaze has been used to top desserts since the early 20th century. The exact origin of chocolate glaze is unknown, but it is believed to have been popularized by French pastry chefs. Today, chocolate glaze is enjoyed all over the world and is a staple in many bakeries and pastry shops.

How to use chocolate glaze?

This simple chocolate glaze recipe is perfect for topping or drizzling over cakes, bundt cakes, brownies, donuts, or any other dessert that could use a chocolatey boost. You can also customize the recipe by using different types of chocolate or adding flavors like vanilla extract or coffee.

Chocolate glaze in a white bowl.

FAQs

Can I use chocolate chips for melting?

Be sure to use good quality chocolate, must be chocolate that does not contain wax, which mean chocolate chips are not a good idea, unless they specify melting chocolate chips.

Can you melt the ingredients with a microwave?

Add the ingredients to a microwave safe dish, place it in the microwave and heat it on high power for 30 seconds. Remove it and gave it a stir. Continue to heat it for 10 second intervals until the glaze is smooth and combined.

Can I add alcohol to the glaze?

Yes you can, add it once the glaze is made, then just whisk it in to combine well. At this point you could also add some chopped nuts or other additions you wish.

Donuts with chocolate glaze on top.

What is the difference between chocolate glaze and chocolate ganache?

Chocolate glaze is typically made with chocolate, cream, butter, and a sweetener like corn syrup or powdered sugar. It has a glossy, thin consistency and is usually poured or drizzled over the dessert to create a shiny, smooth finish.

Chocolate ganache, on the other hand, is made with chocolate and heavy cream. It has a thicker, more velvety consistency and can be used as a filling, frosting, or glaze. It can also be used as a truffle filling or rolled into balls and coated in cocoa powder or chopped nuts.

Overall, the main difference between chocolate glaze and chocolate ganache is their thickness and intended use. Chocolate glaze is typically used as a finishing touch, while chocolate ganache is more versatile and can be used in a variety of ways.

How to store the chocolate ganache

Any leftovers should be stored in an airtight container or with plastic wrap touching the top of the ganache to prevent a skin forming, in the fridge. It will keep for up to 7-10 days in the fridge.

How to freeze it

The completely cooled ganache can be frozen in a freezer bag or container. It will keep for up to 3 months in the freezer. Thaw it overnight in the fridge.

Chocolate glaze in a white bowl.

With this easy and simple recipe, you can make your own chocolate glaze at home and enjoy its delicious rich flavor and creativity in your own baking. Enjoy!

Donuts with chocolate glaze.

Easy Chocolate Glaze

Rosemary Molloy
Chocolate glaze is a delicious way to add a little chocolate flavor. Its glossy finish adds an extra touch to many desserts.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 0.5 cup
Calories 1809 kcal

Ingredients
 
 

  • ounces dark chocolate good quality (I use a chocolate with 52% cocoa)
  • 3 tablespoons cream whole/whipping or heavy cream at least 30% fat content
  • 2 tablespoons butter (salted)

Instructions
 

  • In a small / medium bowl via bain-marie, add the cream, butter and chocolate broken in pieces, heat over medium heat until the butter is melted and the mixture is hot.
  • Remove the pot from the heat and stir until the mixture is smooth.
  • Once the glaze has cooled slightly, pour it over your desired dessert and use a spatula to spread or drizzle it evenly or if glazing donuts, dip the donuts in the glaze and place on a wire rack or plate.
  • The longer the glaze sits the thicker and harder it will become. So if you are looking for drips on your cake don’t let it sit too long.
  • Let the glaze set for a few minutes before serving. Enjoy!

Notes

I took a baking course at a college in Toronto and the chef told us that the secret to a shiny glaze was to add a teaspoon of corn syrup. I also prefer to use good quality chocolate than cocoa powder.
To make the glaze with a microwave – Add the ingredients to a microwave safe dish, place it in the microwave and heat it on high power for 30 seconds.  Remove it and gave it a stir.  Continue to heat it for 10 second intervals until the glaze is smooth and combined.
Any leftovers should be stored in an airtight container or with plastic wrap touching the top of the ganache to prevent a skin forming, in the fridge. It will keep for up to 7-10 days in the fridge.
Any leftovers should be stored in an airtight container or with plastic wrap touching the top of the ganache to prevent a skin forming, in the fridge. It will keep for up to 7-10 days in the fridge.

Nutrition

Calories: 1809kcal | Carbohydrates: 87g | Protein: 17g | Fat: 156g | Saturated Fat: 95g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 44g | Trans Fat: 2g | Cholesterol: 228mg | Sodium: 421mg | Potassium: 1416mg | Fiber: 20g | Sugar: 47g | Vitamin A: 2794IU | Vitamin C: 1mg | Calcium: 207mg | Iron: 22mg
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