THE BEST CHOCOLATE GLAZE
I use this glaze on brownies, Bundt® cake, ice cream, or whatever needs a little chocolate. It's rich, decadent, and oh so easy!
Provided by Mary Taylor Dantzler
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 90 calories, Carbohydrate 11.9 g, Cholesterol 12.7 mg, Fat 5.2 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 3.3 g, Sodium 34.8 mg, Sugar 10.3 g
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
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
Make and share this Chocolate Glaze recipe from Food.com.
Provided by foodiequeen
Categories Dessert
Time 3m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Combine chocolate, butter and water in bowl.
- Microwave on high for 2-3 minutes, stirring once a minute until smooth.
Nutrition Facts : Calories 1904.4, Fat 160.2, SaturatedFat 98.6, Cholesterol 244, Sodium 837.2, Carbohydrate 145.2, Fiber 13.4, Sugar 123.9, Protein 10.5
DARK CHOCOLATE GLAZED DONUTS
After you've lovingly fried these custardy cake donuts, coat them with a glaze that enhances the homemade flavor. Mike Solomonov makes a rich chocolate version that uses only real cocoa and bittersweet chunks for a glossy cross between icing and ganache.
Provided by Michael Solomonov
Categories dessert
Time 1h55m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Dark Chocolate Glaze: Add a couple inches of water to a medium pot and bring to a simmer over medium-low heat. Into a large mixing bowl, add confectioners' sugar, cocoa powder, milk, and salt. Snugly fit the bowl on top of the pot to make a double boiler, making sure the bottom of the bowl isn't touching the water; whisk until almost completely combined and smooth, 2-3 minutes. Stir in chocolate and continue whisking until smooth. Set aside. (Note: Glaze can be made in advance, cooled, and stored in an airtight container in the refrigerator for up to 1 week. Reheat over double boiler when ready to use.)
- Make donut batter: In the bowl of a stand mixer fitted with a paddle attachment, add egg yolks and sugar. Mix on medium speed just to combine, then increase speed to medium-high and beat until mixture is pale and fluffy and ribbons start to form, about 3 minutes. Reduce to medium speed, then slowly stream in the melted butter and buttermilk; mix until combined, about 5 seconds.
- Turn the mixer off. Add dry ingredients: flour, baking soda, baking powder, salt, and baharat. Mix on low speed just to combine, about 30 seconds. Increase speed to medium and continue mixing until batter is smooth and starts to pull away from the sides of the bowl, 20 to 30 seconds.
- Prepare a work surface by taping a 12" x 16" sheet of parchment paper to your counter to keep it from slipping. Generously dust the parchment with flour. (Keep extra flour nearby to use as needed. You'll dust off excess flour before frying, so don't skimp.) Scrape down the paddle attachment and turn all the batter out onto the floured surface. The batter will be very sticky and loose. Dust the top of the batter with more flour, including the edges; flour your hands thoroughly. Place a second piece of parchment paper on top of the flour-dusted batter. Roll the batter between the parchment paper into a ½-inch thick rectangle, about 10" x 14". Using only the weight of the rolling pin itself, very gently ease it along the parchment paper-first from top to bottom, then from side to side-to evenly flatten the batter without rolling it too thin. Once you've achieved the right thickness, slide the dough (still sandwiched between parchment) onto an overturned baking sheet. Freeze for 30 minutes and up to overnight.
- Preheat the frying oil: In a large, heavy-bottomed pot or Dutch oven over medium-high heat, add 2-3 inches of oil. Clip a deep fry thermometer onto the side of the pot and heat oil to 350 F. After at least 30 minutes, remove dough from freezer. Generously dust your work surface with flour. Peel the top layer of parchment off the dough. (It's ok if some of it sticks-just be gentle and persistent!) Flip the baking sheet with dough onto the floured surface, so the bottom piece of parchment is now on top. Remove this layer of parchment and use a pastry brush to brush excess flour off dough.
- Cut donuts: Working quickly, use two sizes of ring cutters to make the donut shapes. Flouring the cutters well and often to prevent sticking, stamp out as many 2.75-inch circles as possible; then use the 1-inch cutter for the holes. The dough scraps can be gathered together, re-rolled and cut for more donuts.
- Fry the donuts: Carefully lift the dough rings with a spatula and slide them into the oil, about 4 at a time, depending on the size of your pot. After about 1 minute, the edges will begin to brown; flip the donuts and fry for another minute, then flip again and fry until golden brown and delightfully puffy, another 30 seconds. (Total frying time for each donut will be about 2½ minutes.) Transfer donuts to a rack set over a paper towel-lined baking sheet to drain. Repeat with remaining donuts and donut holes. (Donut holes take 60 to 90 seconds and tend to flip themselves.)
- Glaze the donuts: Warm up the chocolate glaze in a double boiler and stir until smooth. Hold the bottom of the donut with your fingertips and submerge the top in warm glaze, a little more than halfway. Lift the donut from the glaze, then transfer to a wire rack, glazed side up, allowing the excess glaze to cascade down the sides. Allow glaze to set completely before serving, 10-15 minutes. After the donuts are cool, store in an airtight container for up to 24 hours.
HOMEMADE DARK CHOCOLATE GLAZE
Delicious, smooth, and with no - if you can believe it - added sugar. Just 3 ingredients create a perfect chocolate glaze for cakes, quick breads, or ice cream.
Provided by StunnaShades
Categories Chocolate Frosting
Time 11m
Yield 8
Number Of Ingredients 3
Steps:
- Melt butter in a saucepan over low heat, stirring frequently with a silicone spatula, about 1 minute. Add chocolate; stir constantly until it starts to melt, about 2 minutes. Slowly pour in milk; stir until incorporated and chocolate is melted, about 2 minutes.n
Nutrition Facts : Calories 177.4 calories, Carbohydrate 18.1 g, Cholesterol 12.3 mg, Fat 12.9 g, Fiber 1.7 g, Protein 1.6 g, SaturatedFat 7.8 g, Sodium 7.8 mg, Sugar 15.7 g
CHOCOLATE GLAZE
Provided by Rick Rodgers
Categories Chocolate Dessert Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- 1. In a heavy-bottomed medium saucepan (no larger than 2 quarts, or the mixture will reduce too rapidly and burn before it reaches the correct temperature) over high heat, bring the sugar, water, and chocolate to a boil over medium-high heat, stirring occasionally. Attach a candy thermometer to the pan. Reduce the heat to medium and cook, uncovered, stirring, until the mixture reaches 234°F., about 5 minutes.
- 2. Remove from the heat and stir to cool and thicken slightly, about 1 minute. Use immediately. When pouring, do not scrape the pan.
- SMALL BATCH CHOCOLATE GLAZE
- Use 1 cup sugar, 1/2 cup water, and 4 ounces bittersweet chocolate. Make the glaze in a small saucepan.
CHOCOLATE GLAZE FOR DOUGHNUTS
If smooth, glossy, rich and chocolately is your way to glaze, you'll love this quick, easy ganache for your homemade doughnuts. Karen Moore, Jacksonville, Florida
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1 cup.
Number Of Ingredients 4
Steps:
- Place chocolate in a small bowl. In a small saucepan, bring cream and corn syrup just to a boil. Pour over chocolate; stir with a whisk until smooth. Stir in vanilla.
Nutrition Facts :
GLAZED CHOCOLATE ANGEL FOOD CAKE
A drizzling of rich chocolate glaze lends an elegant touch and will keep guests wanting more. With only 3g of fat per slice, this is one treat you'll want to see year after year! -Mary Relyea, Canastota, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 350°. Sift flour, 1 cup sugar and cocoa together twice., Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, 2 tablespoons at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack until top springs back when lightly touched and cracks feel dry, 40-50 minutes. Immediately invert pan; cool completely in pan, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate. For glaze, in a microwave, melt chocolate chips with cream; stir until smooth. Drizzle over cake.
Nutrition Facts : Calories 235 calories, Fat 3g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 102mg sodium, Carbohydrate 49g carbohydrate (37g sugars, Fiber 1g fiber), Protein 5g protein.
More about "homemade dark chocolate glaze food"
DARK CHOCOLATE GLAZE RECIPE - LAUREN GROVEMAN | FOOD
From foodandwine.com
Servings 2Category Icing + Frosting
10 BEST DARK CHOCOLATE BALSAMIC VINEGAR RECIPES | YUMMLY
From yummly.com
CHOCOLATE GLAZE FOR DONUTS - ERREN'S KITCHEN
From errenskitchen.com
2 MINUTE DARK CHOCOLATE GANACHE RECIPE / CHOCOLATE GLAZE RECIPE
From youtube.com
HOMEMADE DARK CHOCOLATE GLAZE RECIPE - FOOD NEWS
From foodnewsnews.com
HOMEMADE DARK CHOCOLATE - COOKING FROM HEART
From cookingfromheart.com
HEALTHY DARK CHOCOLATE RECIPE - VIDHYA’S VEGETARIAN KITCHEN
From vidhyashomecooking.com
DARK CHOCOLATE BUNDT CAKE WITH GLAZE RECIPE - FOOD NEWS
From foodnewsnews.com
CHOCOLATE GLAZE - CULINARY HILL
From culinaryhill.com
DAIRY-FREE CHOCOLATE GLAZE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHOCOLATE MIRROR GLAZE | BBC GOOD FOOD
From bbcgoodfood.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
DARK CHOCOLATE GLAZE – ERECIPE
From erecipe.com
DARK CHOCOLATE GLAZE | CALLEBAUT
From callebaut.com
THREE INGREDIENT CHOCOLATE GLAZE - IN KATRINAS KITCHEN
From inkatrinaskitchen.com
HOMEMADE DARK CHOCOLATE GLAZE FOOD- WIKIFOODHUB
From wikifoodhub.com
HOW TO MAKE DARK CHOCOLATE (WITH PICTURES) - WIKIHOW
From wikihow.com
DARK CHOCOLATE GLAZE | CALLEBAUT
From callebaut.com
DARK CHOCOLATE GLAZE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHOCOLATE GLAZE RECIPE FOR CAKES AND DESSERTS - THE …
From thespruceeats.com
DARK CHOCOLATE GANACHE - AN ESSENTIAL RECIPE - BAKING SENSE®
From baking-sense.com
HOMEMADE CHOCOLATE AND CHOCOLATE GLAZE - MY HEALTHY DESSERT
From myhealthydessert.com
QUICK COCOA GLAZE | RECIPES - HERSHEYLAND
From hersheyland.com
DARK CHOCOLATE GLAZED DONUTS – FOOD NETWORK KITCHEN
From foodnetwork.com
DARK CHOCOLATE GLAZE FOR CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHOCOLATE GLAZE - ERREN'S KITCHEN
From errenskitchen.com
EASY CHOCOLATE GLAZE - TRADITIONAL HOME BAKING
From traditionalhomebaking.com
10 BEST CHOCOLATE GLAZE WITHOUT CORN SYRUP RECIPES - YUMMLY
From yummly.com
PERFECTLY DARK CHOCOLATE FROSTING | RECIPES
From hersheyland.com
CHOCOLATE MIRROR GLAZE - RECIPETIN EATS
From recipetineats.com
DARK CHOCOLATE GLAZE - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
[HOMEMADE] DARK CHOCOLATE CAKE WITH A RED WINE CHOCOLATE GLAZE : …
From reddit.com
[HOMEMADE] DARK CHOCOLATE & ORANGE MIRROR GLAZE CAKE : FOOD
From reddit.com
HOW TO MAKE DARK CHOCOLATE GANACHE - PASTRY CHEF ONLINE
From pastrychefonline.com
THIS IS HOW TO MAKE YOUR OWN SUGAR FREE CHOCOLATE GLAZE
From thesugarfreediva.com
CHOCOLATE GLAZE: SO SHINY AND RICH! -BAKING A MOMENT
From bakingamoment.com
HOW TO MAKE HOMEMADE DARK CHOCOLATE WITH 4 INGREDIENTS
From thedaringkitchen.com
DARK CHOCOLATE DESSERT SAUCE AND CHOCOLATE GLAZE (G-F)
From theheritagecook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love