Hard Chocolate Glaze Food
CHOCOLATE GLAZE
This chocolate glaze is so rich, shiny, and flavorful! It's perfect for garnishing drip cakes, topping donuts, or drizzling over bundt cakes. With just 4 simple ingredients, this sauce is to easy you'll find yourself making it over and over again.
Provided by Allie {Baking A Moment}
Time 10m
Number Of Ingredients 4
Steps:
- Place the cream in a small pot over medium low heat, until simmering.
- Pour the hot cream over the chopped chocolate (or chips).
- Add the corn syrup and vanilla.
- Whisk together until smooth.
- Drizzle while warm.
Nutrition Facts : Calories 131 kcal, Carbohydrate 12 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 10 mg, Sugar 10 g, ServingSize 1 serving
CHOCOLATE GLAZE (THAT HARDENS WHEN COOL)
ISO: Chocolate Glaze that dries hard using cocoa and without... Saw this and found the answer. This would be good now with Valentine's Day is near. Try using it like those chocolate dips they have in ice cream shops; it hardens into a shell on the ice cream. Or use it to top your favorite cookie, cupcake, cheesecake, brownie, etc..
Provided by Nana Lee
Categories Dessert
Time 10m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Combine melted margarine or oil, cocoa, and hot water.
- Blend in confectioners' sugar and vanilla.
- Pour or spread on brownies or cake.
- Glaze will harden when cool.
CHOCOLATE GLAZE II
Use this recipe to get a quick and easy chocolate glaze for icing the top of a chocolate Bundt cake.
Provided by Marsha
Categories Desserts Frostings and Icings Chocolate
Yield 12
Number Of Ingredients 5
Steps:
- In a small bowl, combine butter with sugar and cocoa.
- Add vanilla. Add milk gradually until smooth.
- Drizzle over cake.
Nutrition Facts : Calories 94.9 calories, Carbohydrate 21.6 g, Cholesterol 3 mg, Fat 1.2 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 0.7 g, Sodium 9.3 mg, Sugar 20.7 g
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.
CHOCOLATE GLAZE FOR CAKES (THAT HARDENS)
This must be put onto a cold cake that has chilled from the refrigerator or it will not harden, this works wonderful for a bundt or tube cake, it may also be used for an ice cream cake --- this glaze firms up but does not turn rock hard
Provided by Kittencalrecipezazz
Categories Dessert
Time 2m
Yield 1 cup (approx)
Number Of Ingredients 5
Steps:
- Make certain that the cake has been chilled in the fridge before starting the glaze.
- In a 4-cup pyrex bowl or measuring cup or a microwave-safe bowl combine all ingredients.
- Microwave on HIGH for about 2 minutes or until melted and smooth, removing once to stir.
- Allow to sit at room temperature for about 5 minutes to allow to thicken enough so that it will not run off the cake (test out the consistency by drizzling a small amount over the top of the cake).
- Drizzle over top of the cold cake, then refrigerate (the glaze will harden even more when refrigerated).
Nutrition Facts : Calories 1444, Fat 101.7, SaturatedFat 42.6, Sodium 60.1, Carbohydrate 156.7, Fiber 9.9, Sugar 109.2, Protein 7.1
HARD CHOCOLATE GLAZE
A chocolate glaze that sets up hard. Use it on cakes or brownies.
Provided by CCACHEF
Categories Desserts Frostings and Icings Chocolate
Yield 12
Number Of Ingredients 2
Steps:
- Chop the chocolate into small pieces. Combine chocolate with butter in the top of a double boiler, over simmering water. Stir frequently until melted and smooth. Remove from heat.
Nutrition Facts : Calories 184.5 calories, Carbohydrate 13.3 g, Cholesterol 20.3 mg, Fat 15.2 g, Fiber 1.7 g, Protein 1.7 g, SaturatedFat 9 g, Sodium 1 mg, Sugar 11.7 g
CHOCOLATE GLAZE
This thin chocolate glaze is the perfect icing for a quick cake, doughnut, or dessert topping. The icing firms up to make a glossy finish.
Provided by Diana Rattray
Categories Dessert Ingredient Cake
Time 10m
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- Combine the butter and chocolate in a saucepan over low heat and stir until melted. (Be careful not to overheat the chocolate as it could seize.) Alternatively, put the chocolate and butter in a microwave-safe bowl and microwave on medium for about 1 minute. Stir and continue to heat for about 15 seconds at a time, stirring between intervals, until the chocolate and butter are melted and smooth.
- Sift the confectioners' sugar into a small bowl.
- Stir the sifted confectioners' sugar into the melted butter and chocolate. Beat the mixture, adding small amounts of boiling water until thinned as desired. If you happen to find it too thin, add a little more powdered sugar. If too thick, add more hot water.
- Slowly drizzle the chocolate glaze from the pot or bowl over your cooled, finish baked good. If desired, use a spatula to evenly distribute. How long the glaze will take to harden will depend on both the temperature of the glaze and the room. Once cool, it will harden.
Nutrition Facts : Calories 62 kcal, Carbohydrate 8 g, Cholesterol 4 mg, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, Sodium 1 mg, Sugar 7 g, Fat 3 g, ServingSize 16 servings (1 jar), UnsaturatedFat 0 g
CHOCOLATE GLAZE
Categories Chocolate Dessert Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/3 cups
Number Of Ingredients 3
Steps:
- Bring cream and corn syrup to boil in heavy medium saucepan. Reduce heat to low. Add chocolate; whisk until smooth. Remove from heat. Let cool until glaze thickens slightly but can still be poured, about 25 minutes.
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- Melt the chocolate and butter in a heat proof bowl over a pan of simmering water. Stir frequently until melted and smooth. Leave to one side to cool a little.
- If decorating a cake. Before it sets completely, use a fork to create a zig zag pattern in the chocolate.
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4.7/5 (20)Total Time 50 minsCategory DessertCalories 421 per serving
- Preheat the oven to 170deg fan assisted. Grease and line the base of a shallow 29cm x 19 cm oblong tin or similar, at least 2cm/1ins deep, with baking parchment. This will help you to lift the cake out a lot easier once it's baked and the topping has set.
- Melt the chocolate and butter in a heat proof bowl over a pan of simmering water. (Fig 1 in post). Stir frequently until melted, glossy and smooth. (Fig 2 in post. Leave to one side to cool a little.
THIS IS HOW TO MAKE YOUR OWN SUGAR FREE CHOCOLATE GLAZE
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4.2/5 (35)Total Time 10 minsCategory DessertCalories 64 per serving
- Start by sifting together the sugar free powdered sugad and the unsweetneed cocoa powder in a mixing bowl.
- Stir in two tablespoons of the water along with vanilla extract. Add the remaining ingredients, a bit at a time, as needed for texture until you reach what is desired.
HARD GLAZE FOR COOKIES - KING ARTHUR BAKING
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5/5 (4)Total Time 15 minsServings 1.25Calories 46 per serving
- In a medium-sized mixing bowl, whisk together the meringue powder, salt, and confectioners' sugar.
- The mixture will seem hard and lumpy, but the sugar will dissolve after 4 or 5 minutes and everything will smooth out., Add more water, 1 tablespoon at a time, mixing well after each addition to achieve a spreadable consistency.
- For a very smooth, shiny glaze, the icing should be the consistency of corn syrup or molasses., To use, dip the tops of cooled cookies in the glaze, then sweep a spatula over them to remove the excess.
2 INGREDIENT CHOCOLATE GLAZE - SAVORY LOTUS
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4.8/5 (4)Estimated Reading Time 2 mins
- Melt chocolate chips and coconut oil in double boiler (I use a small glass bowl nested in a pot), stirring often, until glossy and smooth. Remove from heat and allow to cool for 10 minutes.
- Pour over cake, allowing it to run over the sides for a dramatic look. OR dip each cooled cupcake/donut/cookie into glaze, allowing excess to drip off. Allow to set for at least 30 minutes.
ULTIMATE VEGAN CHOCOLATE GANACHE/GLAZE - THE VEGAN 8
From thevegan8.com
4.7/5 (3)Category DessertCuisine AmericanTotal Time 5 mins
- Add the last 3 ingredients to a small bowl or cup and stir. Add the wet to the dry and beat with a hand mixer, starting on low and then increasing to high, until it's very smooth and there are no lumps remaining from the cocoa or sugar, a couple of minutes. Scrape the sides as needed.
- You can use it right away if needed, but I recommend making it the day before you need it. It will become slightly sweeter, thicker and the sugar dissolves perfectly overnight. Store it at room temperature. If you store it in the fridge, it will become a lot thicker.
- This makes plenty to glaze an 8 or 9 inch round single layer cake or an 8X8 square cake, brownies, bars or whatever you like! You can also use it on cupcakes by smoothing it out with the back of a spoon. It should be enough for a dozen.
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- Begin with putting water into a saucepan, placing the saucepan on the stove, and bringing the water to a boil. When the water is simmering, place a bigger glass bowl on top of the saucepan. Hence, referred to as double-boiling.
- Pour the sifted powdered sugar, water, corn syrup, vanilla extract, and almond extract. Then, whisk and combine well.
- Check the mixture’s temperature from time to time. And then continually whisk or stir the mixture until it becomes smooth and consistent. If the temperature reaches 92 degrees Fahrenheit, the mixture is ready. The mixture should be thin and not thick, thin enough to slide and drizzle off the spoon; however, it should not be thin enough to run off the cake.
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