This chocolate glaze has a deep, chocolate flavor, a rich, buttery smooth silkiness and is so versatile! Use this glaze to pour over cakes, brownies or pies, or use it to frost cupcakes or use as a filling!
This is a family recipe that was only used to top Boston Cream Pie. Since rediscovering it in the back of my recipe book, I’ve been dreaming up and concocting ways to add it to all my chocolate desserts. This recipe is that SPECTACULAR!!
Rich chocolate glaze…
-It takes only minutes to whip together.
-Basic pantry ingredients.
-Make it in one bowl.
–No mixer required.
-It is the best tasting, creamiest, most chocoatlely glaze I’ve ever had (it occurred to me the picture above shows air bubbles- NOT clumps..just an FYI)
It came together so easy I was able to make this cute gif –
My top tips:
- Use GOOD chocolate; I went with 70% Ghirardelli. Dark chocolate will taste best since this recipe also calls for sugar.
- Sift your powdered sugar to avoid clumps.
- If you’re planning to use this as a glaze (more on this below) be sure to make it last (after the cake is made and cooled); once the glaze is fully mixed it will begin to stiffen. If you find that the glaze hardened too much, pop it into the microwave for a few seconds to revive it to a more liquid state.
shake it up…
Try using these flavors:
Liquors (my all time favorite…amaretto)
Here’s what you can use it for:
Allow to cool slightly for a pourable, glossy finish. Great for:
Boston Cream Pie
Drizzle on homemade donuts
The bottom layer in a pie before adding chocolate or vanilla mousse
Pour over bar cookies
Use as a filling for these mini cookie cups
Allow the glaze to cool completely and use as a chocolate spread, like I did here. You can also use a mixer to whip it up, then, apply it as a thicker icing for cupcakes or as a filling for a layer a cake.
This chocolate glaze has a deep, chocolate flavor, a rich, buttery smooth silkiness and is so versatile! Use this glaze to pour over cakes, brownies, pies, bar cookies & more!
- 1/2 c dark chocolate chips, or a chocolate bar broken into small pieces
- 5 tbsp butter (salted works great, but you can use unsalted too!)
- 1 1/2 c powdered sugar (sifted)
- 1/2 tsp vanilla extract (can be swapped for other flavors or liquors)
- 3 tbsp hot water
In a large microwaveable bowl, add the chocolate & butter. Microwave at 15 second intervals, stirring well between each, until chocolate and butter are fully melted & incorporated.
In a small bowl or cup, combine the water and extract.
Add the powdered sugar to the chocolate & butter mixture and gently stir; add the water mixture and whisk all ingredients until smooth.
Use immediately as a glaze or allow to cool and use as a frosting or filling!
Makes about 1 cup of glaze. Double or triple the batch as needed. To use as a glaze for a 9/10 inch cake, I usually double it.
Recipe by OwlbBaking.com