2 Tablespoons Milk/Water
4 Tablespoons Cocoa Powder
1 1/2 Cups icing sugar/confectioners sugar
2 Tablespoon Vanilla Extract
Instructions
Sieve the sugar and cocoa powder in a medium bowl. This helps to remove any lumps so that you have a smooth chocolate glaze
Whisk the dry ingredients until well and evenly incorporated
Pour in the vanilla extract
Pour in the milk 1 tablespoon at a time
Stir the mixture with each addition of milk so that you get a smooth consistency. If you add all at once you might get a light runny consistency
Beat the chocolate glaze to remove any lumps or bubbles
This is the consistency you will get. If too thick you can add 1 tablespoon then mix until you get the consistency that you prefer
The chocolate glaze will be smooth and glossy and pourable
Pour over your desserts like pancakes, doughnuts, cake and even ice cream. If not using immediately, pour into a mason jar with airtight container and refrigerate
How delicious and decadent is that chocolate glaze?
Yummy!
- 2 Tablespoon Milk/Water
- 4 Tablespoons Cocoa Powder
- 1 1/2 Cups Icing Sugar
- 2 Tablspoons Vanilla Essence
Chocolate Glaze Recipe - FAQs
1. What is chocolate glaze?
Chocolate glaze is a shiny, smooth coating made primarily from chocolate and a liquid like cream, butter, or syrup, used to cover cakes, pastries, donuts, or other desserts. It provides a rich chocolate flavor and an attractive glossy finish.
2. What ingredients are typically used in chocolate glaze?
Common ingredients include:
- Chocolate (semi-sweet, dark, or milk chocolate chips or bars)
- Heavy cream or milk
- Butter (optional, for shine and richness)
- Corn syrup or glucose (optional, for extra gloss and smoothness)
- Vanilla extract (optional, for flavor depth)
3. Can I use cocoa powder to make chocolate glaze instead of chocolate bars?
Yes, but the texture and shine might differ. When using cocoa powder, you need to add fat (like butter) and sweetener to mimic the texture and sweetness of melted chocolate. A simple glaze with cocoa powder involves mixing cocoa, sugar, butter, and cream, then heating gently.
4. How do I achieve a shiny chocolate glaze?
For a shiny glaze:
- Use good-quality chocolate with some cocoa butter content.
- Add a small amount of butter or corn syrup.
- Avoid overheating the chocolate (keep it under 120°F or 49°C).
- Stir gently until smooth.
5. How do I prevent my glaze from cracking?
Cracking happens if the glaze cools too quickly or is too thick. To prevent this:
- Pour glaze over slightly cooled but not cold desserts.
- Use a proper ratio of liquid to chocolate for a smooth texture.
- Avoid chilling the glaze too fast after application.
6. Can I flavor my chocolate glaze?
Absolutely! You can add extracts like vanilla, almond, peppermint, orange zest, or liqueurs like Grand Marnier or Kahlua to give unique flavors.
7. How do I store chocolate glaze?
Store leftover glaze in an airtight container in the refrigerator for up to a week. Reheat gently over a double boiler or microwave in short bursts, stirring frequently before use.
8. Can I use chocolate glaze for dipping fruits or candies?
Yes, chocolate glaze works well for dipping strawberries, bananas, marshmallows, or candies. If dipping, ensure the glaze is slightly cooled but still fluid enough to coat smoothly.
9. Is chocolate glaze suitable for vegan or dairy-free diets?
It depends on the ingredients. Use dairy-free chocolate and substitute heavy cream with coconut cream or another plant-based milk to make a vegan/dairy-free glaze.
10. Can chocolate glaze be frozen?
Yes, you can freeze chocolate glaze in an airtight container. Thaw in the refrigerator and reheat gently before use. Texture may change slightly after freezing.
Printable Nutrition Card: Chocolate Glaze (per 2 tablespoons serving)
| Nutrient | Amount | % Daily Value (approx.) | Notes |
|---|---|---|---|
| Calories | 120 kcal | 6% | Based on semi-sweet chocolate and heavy cream |
| Total Fat | 8 g | 12% | Contains natural fat from chocolate and cream |
| Saturated Fat | 5 g | 25% | High saturated fat; moderate consumption advised |
| Trans Fat | 0 g | 0% | None detected |
| Cholesterol | 15 mg | 5% | From dairy cream |
| Sodium | 10 mg | <1% | Naturally low sodium |
| Total Carbohydrates | 12 g | 4% | Mostly from sugars in chocolate |
| Dietary Fiber | 1 g | 4% | Small amount from chocolate |
| Sugars | 11 g | — | Primarily from chocolate sugars; varies with chocolate type |
| Protein | 1 g | 2% | Minor protein from chocolate and cream |
| Vitamin A | 150 IU | 3% | From cream |
| Calcium | 20 mg | 2% | From dairy cream |
| Iron | 1 mg | 6% | From cocoa in chocolate |
Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.
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