Chocolate Glaze Ii Food

THE BEST CHOCOLATE GLAZE

Steps:

• Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.

CHOCOLATE GLAZE II

Steps:

• In a small bowl, combine butter with sugar and cocoa.
• Add vanilla. Add milk gradually until smooth.
• Drizzle over cake.

DOUBLE-CHOCOLATE GLAZED DOUGHNUTS

Steps:

• For the doughnuts: Position an oven rack in the center of the oven and preheat to 350 degrees F.
• Spray a doughnut pan lightly with nonstick spray. In a medium bowl, combine the flax meal and 2 tablespoons water, and let stand for 2 minutes to thicken. Add the almond milk, grapeseed oil, agave and vanilla, and whisk to combine.
• In another medium bowl, combine the cake flour, cocoa powder, baking powder, baking soda and salt, and whisk to incorporate. Add the flour mixture to the almond milk mixture and whisk together until the dry and wet ingredients are well combined. Stir in the chocolate chips with a spoon or spatula. Use a small cookie scoop or spoon to drop 2 to 3 heaping tablespoons of the batter into each doughnut mold, filling the molds two-thirds full.
• Bake the doughnuts until puffed and a toothpick inserted into the center comes out clean, 10 to 12 minutes. Allow to cool slightly while you make the glaze.
• For the chocolate glaze: Melt the chocolate chips in a microwave in 30-second intervals or over a double boiler. Stir in the grapeseed oil until the chocolate is smooth. Dip each doughnut, top-side down, into the glaze; allow excess glaze to drip off, then decorate with sprinkles.
• Chill the doughnuts in the refrigerator for 30 minutes to allow the glaze to set.

CHOCOLATE GANACHE GLAZE

Steps:

• Place the chopped chocolate in a bowl. Scald the cream. Pour the hot cream over the chocolate and gently stir to melt all the chocolate. This can be made up to 3 days before and reheated slightly for use. The glaze should drizzled over the puffs when its room temperature, or slightly warm, but still liquid. If the glaze is hot, it will drip too much.;

EASY CHOCOLATE GLAZE

Steps:

• Place chocolate chips, butter and corn syrup in 2-cup microwavable measuring cup. Microwave uncovered on Medium (50%) 1 to 2 minutes or until chocolate can be stirred smooth.

EASY MICROWAVE CHOCOLATE GLAZE

Steps:

• In a microwave-safe bowl place the chocolate squares, whipping cream and butter.
• Microwave on HIGH for 1-2 minutes or until the butter has melted.
• Remove and whisk or stir until the chocolate has melted and the mixture is well blended (you might need to return to the microwave for a couple of seconds).
• Whisk in vanilla until combined.
• Let sit at room temperature to thicken more if desired before drizzling on cake.

CHOCOLATE GANACHE GLAZE

Steps:

• Place chocolate in a medium bowl. In a saucepan, bring cream to a boil. Pour over chocolate; whisk until smooth. Let cool until thick yet pourable, 2 to 3 minutes.

FUDGY CHOCOLATE GLAZE

Steps:

• Place chocolate in a medium bowl. In a small saucepan, bring cream to a boil. Pour over chocolate; whisk until smooth. Let cool until thick yet pourable, 2 to 3 minutes.

CHOCOLATE GLAZE

Steps:

• 1. Sift together the sugar and cocoa powder in a medium bowl. Slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.

BAILEY'S FUDGE CAKE

Steps:

• Set oven to 350 degrees.
• grease 1 9-in round cake pan.
• Cream the butter and sugar.
• Mix in the eggs.
• Add in the chocolate syrup, Bailey's, coffee granules and the flour; mix until well blended.
• Fold in chopped nuts.
• Pour into prepared baking pan.
• Bake 55-60 mins, or until cake tests done.
• THIS IS OPTIONAL: Dip one end of pecan halves halfway into melted chocolate to coat; place on waxed paper, chill to set.
• Use later to garnish the cake.
• FOR THE GLAZE: To the remaining melted chocolate, add the sour cream, 1 tablespoon at a time, add the Bailey's; mix well.
• Spread over the top of cooled cake that has been placed on a serving platter, letting some of the chocolate glaze drizzle down the sides of the cake.
• Garnish the cake all around the sides with the chocolate-dipped nuts.