Chocolate Glaze

Chocolate Glaze

A glossy, pourable glaze that sets into a thin, crackly shell on cakes and donuts.

Total 20 min Makes 16 oz Calories 160/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This chocolate glaze comes together in minutes with melted chocolate, butter, and a touch of corn syrup for shine. Pour it warm over bundt cakes, donuts, or eclairs for a smooth, mirror-like finish that firms up as it cools.

Ingredients

  • 8 ounces semisweet chocolate, chopped
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 tablespoon light corn syrup
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract

Method

  1. Place the chopped chocolate in a heatproof bowl.

  2. In a small saucepan over medium heat, warm the heavy cream, butter, corn syrup, and salt until the butter melts and the cream just begins to steam, 2 to 3 minutes.

  3. Pour the hot cream mixture over the chopped chocolate and let sit undisturbed for 2 minutes to soften.

  4. Whisk gently from the center outward until the glaze is smooth and glossy.

  5. Stir in the vanilla extract until fully incorporated.

  6. Let the glaze cool for 5 to 10 minutes until slightly thickened but still pourable before using.

Rate this recipe

★ 3.9 (1)

Chocolate Glaze

This chocolate glaze comes together in minutes with melted chocolate, butter, and a touch of corn syrup for shine. Pour it warm over bundt cakes, donuts, or eclairs for a smooth, mirror-like finish that firms up as it cools.

20 min 16 oz 160 cal

Ingredients

  • 8 ounces semisweet chocolate, chopped
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 tablespoon light corn syrup
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract

Method

  1. 1

    Place the chopped chocolate in a heatproof bowl.

  2. 2

    In a small saucepan over medium heat, warm the heavy cream, butter, corn syrup, and salt until the butter melts and the cream just begins to steam, 2 to 3 minutes.

  3. 3

    Pour the hot cream mixture over the chopped chocolate and let sit undisturbed for 2 minutes to soften.

  4. 4

    Whisk gently from the center outward until the glaze is smooth and glossy.

  5. 5

    Stir in the vanilla extract until fully incorporated.

  6. 6

    Let the glaze cool for 5 to 10 minutes until slightly thickened but still pourable before using.