Love This Chocolate Glaze Food

CHOCOLATE GLAZE

Steps:

• In a large saucepan, combine cream, sugar, 1/2 cup of the water and the cocoa.
• Bring to a boil, reduce heat to a simmer whisking often until very thick like hot fudge sauce- 8-10 minutes from beginning of simmer.
• Watch carefully so miixture doesn't boil over.
• Remove pan from heat.
• While mixture cools, bloom gelatin in 1 1/2 tablespoon of cold water.
• Melt the bloomed gelatin over very hot water or in the microwave.
• (If using sheet gelatin, soften for 5 minutes in cold water, wring out gelatin and whisk into chocolate mixture).
• Whisk gelatin into chocolate mixture and strain the glaze through a medium sieve into a metal bowl.
• Let glaze cool at room temperature until thick but still pourable, about 5-10 minutes.
• Pour glaze over your cake.

COFFEE SLICE WITH CHOCOLATE GLAZE

Steps:

• Grease 20cm x 30cm (8-inch x 12-inch) rectangular pan, line base and long sides with baking paper, extending paper 5cm (2 inches) over sides.
• Bring milk and beans almost to the boil in medium saucepan, remove from heat. Stand 45 minutes.
• Whisk egg yolks, sugar and cornflour in large bowl until combined. Bring milk mixture almost to the boil, whisk into egg mixture until smooth. Strain over large saucepan,discard beans. Cook over high heat, whisking constantly, until mixture boils and thickens. Remove from heat, whisk in butter until combined. Spread custard onto plastic wrap lined tray. Cover surface of custard with plastic wrap, refrigerate until cold.
• Meanwhile, preheat oven to 240°C (220°C fan forced).
• Place each pastry sheet on separate greased oven trays. Bake about 15 minutes or until puffed and browned lightly, cool. Flatten pastry with hand, line base of pan with pastry, trimming to fit.
• Spread custard over pastry in pan. Top with remaining pastry, trimming to fit, press down slightly.
• Make chocolate glaze. Stir chocolate and butter in small saucepan over low heat until smooth. Pour glaze over pastry, refrigerate until set.

EASY CHOCOLATE GLAZE

Steps:

• Place the chocolate in a microwave safe bowl.
• Set the cook time to 2 minutes and start the microwave. Do not step away. Stop the microwave every 15-20 seconds and stir the chocolate with a rubber spatula. At first, the chocolate will still be solidified, but this will help to evenly distribute the heat.
• As soon as the chocolate is almost completely melted with only a few solid pieces left, remove it from the microwave. This will likely not take the full 2 minutes.
• Add the butter to the bowl and stir. The heat from the melted chocolate will melt the butter and the solid chocolate pieces to create a smooth glaze. Use immediately.

LOVE THIS CHOCOLATE GLAZE

Steps:

• Melt the butter in a small suacepan over low heat, about 2 minutes.
• Stir in the cocoa powder and milk. Cook the glaze, stirring, until it thickens and comes to a boil, about 2 minutes.
• Remove the pan from the heat and stir in 2 cups of confectioners' sugar, adding more if needed to make the mixture smooth and a little thicker than pancake syrup; don't let the glaze get too thick.
• Ladle the warm glaze over a room temperature cake and let sit until the glaze hardens, about 30 minutes.

CHOCOLATE GLAZE OR FROSTING

Steps:

• Melt your butter.
• Add all other ingredients.
• Stir until well mixed and smooth.
• Add more water if you want it thinner at this point.
• If using as icing and you think it's too thick just let it sit for a few minutes.

CHOCOLATE GLAZE

Steps:

• Start with the chocolate sauce.
• Put all ingredients into a heavy-bottomed sauce pan and bring to a boil, stirring constantly with a wooden spoon.
• Reduce heat to low and stir until sauce thickens enough to coat the back of a spoon (10-15 minutes).
• To make the glaze, bring the heavy cream to a boil in a small saucepan.
• Remove from heat and slowly add the chocolate, stirring with a wooden spoon.
• Continuing to stir gently, slowly add the butter piece by piece.
• Once the butter is incorporated, add the chocolate sauce. Stir to combine.

CHOCOLATE GLAZED DONUT RECIPE

Steps:

• Pour vegetable oil into a large deep skillet and heat on a large burner. You want the oil to get to 375 degrees.
• While the oil is heating up, use a bottle cap or small round cookie cutter to cut a whole in the middle of the dough. Repeat this process until all the dough is cut.
• Once the oil is heated add donuts 2-3 at a time to the pan. Fry for 30 seconds then flip and fry on the other side for 20-30 seconds. Carefully remove from oil using a slotted spoon and place on paper towels. Repeat until all donuts are fried.
• Heat dark chocolate in the microwave in 20 second increments until melted. When donuts are cooled dip the donut top down into the bowl (a shallow one works best) of chocolate and remove and set aside. Repeat until all donuts are coated with chocolate. Add sprinkles if desired and enjoy!

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.

MOCHA CHOCOLATE GLAZE ICING

Steps:

• Whisk all ingredients together until smooth.
• Immediately drizzle over cake, brownies, doughnuts, or any other baked good you want. Glaze will firm up within a few minutes.

GLOSSY CHOCOLATE GLAZE

Steps:

• In a heavy-bottomed saucepan mix together the whipping cream and corn syrup.
• In a bowl sift together the sugar and cocoa powder then add to the cream mixture in the saucepan; stir to combine.
• Add in the butter then warm over very low heat; stirring occasioanlly until the butter is melted and mixed in with the other ingredients.
• Remove from heat and stir in vanilla.
• The glaze with thicken as it cools.

CRULLERS WITH CHOCOLATE GLAZE

Steps:

• 1. In a medium heavy-bottomed saucepan, combine the milk, water, butter, sugar, and salt. Cook, stirring, until butter melts and mixture just comes to the boil.
• 2. Remove from heat. Add all the flour to the butter mixture at once, beat until well combined.
• 3. Return the pan to heat and cook for 2-3 minutes, stirring vigorously the entire time. The mixture will form a ball and begin to come away from the side of the saucepan.
• 4. Remove from heat and transfer to the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl if using a handheld mixer. Set aside for 15 minutes to cool.
• 5. Mix the dough while adding 2 eggs. Beat on medium speed until the eggs have been fully incorporated. Add the third egg. Beat on medium until fully incorporated. Then add the egg white. Beat once again until fully incorporated.
• 6. Cover the bowl with plastic wrap and let chill in the fridge for 10 minutes.
• 7. Cut out 15 3*3-inch squares of parchment paper.
• 8. Fill a heavy-bottomed saucepan or cast iron dutch oven with about 3-4 inches of oil. Heat to 350-370°F.
• 9. Remove the dough from the fridge and transfer it into a pastry bag fitted with a large star tip. Holding the pastry bag vertically over one of the parchment squares, pipe an even circle of dough, just making ends meet.
• 10. Gently place a cruller onto a slotted spoon, along with its paper, and lower it into the hot oil. Fry the crullers 3 or 4 at a time, removing the paper with tongs after 1 minute and flipping them over. Fry for approximately 6 minutes, turning to ensure even cooking, until golden brown.
• 11. Remove from the oil and allow to drain on the wire rack. Cool before glazing.
• 12. To make the glaze, put the chocolate and butter in a microwave-safe bowl and microwave for about 40-60 seconds, or until the chocolate and butter are melted and smooth. Stir the powdered sugar into the melted butter and chocolate. Beat the mixture, adding small amounts of hot water until thinned as desired.
• 13. Dunk one cruller at a time in the glaze, allow the additional glaze to drip off, and then place on the wire rack. Top with sprinkles.
• Enjoy!

BAKED CHOCOLATE FUDGE GLAZED DOUGHNUTS

Steps:

• 1. Preheat the oven to 350° F. Grease a 6-cup doughnut pan or 12-cup muffin pan with melted butter2. In a large mixing bowl, whisk together the eggs, maple syrup, milk, vanilla, and vinegar until combined. Add the flour, cocoa powder, instant coffee powder, baking powder, baking soda, and salt, mix until just combined. Stir in the chocolate chips and melted butter until just combined. 4. Divide the batter evenly among the molds in the prepared pan, filling 1/2-2/3 of the way full. Bake 12-13 minutes, until just set. Remove and let cool 5 minutes, then run a knife around the edges to release, and invert the pan.5. Meanwhile, make the glaze. You can make both glazes or just one.Glaze 1: Microwave the chocolate chips and oil on 30-second intervals, stirring after each, until melted and smooth. Glaze 2: Microwave the chocolate chips and milk on 30-second intervals, stirring after each, until melted and smooth. 6. Dip or drizzle the doughnuts into the glaze. Highly recommend eating a few of these warm.

SATINY CHOCOLATE GLAZE

Steps:

• In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
• Spread warm glaze over top of cake, letting it drizzle down the sides.

CHOCOLATE GLAZE

Steps:

• Combine chocolate, butter and water in bowl.
• Microwave on high for 2-3 minutes, stirring once a minute until smooth.

CHOCOLATE GLAZE

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.

CHOCOLATE GLAZED DONUTS RECIPE

Steps:

• In a standing mixer bowl, add flour, sugar, salt, and yeast.
• In a pan, add milk and warm it. Add 4 tablespoons butter and stir until it melts. Add the vanilla extract and stir it.
• Now, add the milk mixture to the bowl with the flour mixture and let the machine slowly mix. Keep mixing till a shiny dough is formed for about 6-8 minutes.
• Transfer this dough to a bowl and cover it with plastic wrap. Let it rest for about 2 hours.
• When the dough has doubled in size, take it out on a surface dusted with flour. Knead it with your hands. Cut the dough into small 3-inch sized balls with the help of a round cutter. Also, make small holes in the middle of these balls.
• Heat oil in a deep pan. Place the dough balls in the oil and fry them for few minutes. When one side begins to brown, flip them and fry the other side for a few minutes. Take them out and drain the excess oil.
• In another pan, melt butter. Then add chocolate and heavy cream. Stir it to make the chocolate glaze.
• Dip the donuts in the chocolate glaze. Place them on a plate and garnish them with crushed chocolate. Serve cold.

CHOCOLATE LUSTER GLAZE

Steps:

• In a small microwave safe bowl.microwave the chocolate on 50% power for 1 minute. Stir well. If necessary, continue microwaving on 50% power, stirring at 30 second intervals. Stop microwaving before the chocolate completely melts and let the residual heat finish the job. (Alternatively, melt the chocolate in a double boiler over simmering water, stirring frequently. Immediately remove from the heat. Sift the powdered sugar, and cocoa powder together into a medium bowl. Combine the corn syrup and 1/3 cup water in a small saucepan. Heat to just boiling, stir well. Stir the syrup mixture into the powdered sugar mixture just until well blended and completely smooth. Stir in the melted chocolate and vanilla until completely smooth. Thin the glaze to a spreadable consistency with hot water, a few drops at a time until completely smooth. Set the glaze in a large bowl half full of hot tap water to help keep glaze warm while you work. Reheat it to warm in a saucepan or in a microwave over if it cools completely) If the glaze thickens upon standing, stir in a few more drops of hot water until thoroughly blended; be sure to blend in thoroughly, so the glaze maintains its luster. Using a table knife, spreader or small palette knife, cover the top of each cookie witha smaooth even layer of glaze. Let the cookies stand on wire racks until the glaze completely sets, at least 1 1/2 hours and preferably several hours. Store in a single layer or layered with wax paper in an airtight container.
• MAKES ENOUGH GLAZE TO DIP 25 5" COOKIES OR 50 MEDIUM COOKIES.3".

WHITE CHOCOLATE GANACHE GLAZE

Steps:

• For the ganache glaze, chop white chocolate into small pieces and place in a medium bowl. Set aside. Bring heavy cream to a simmer, remove from heat and pour over white chocolate pieces. Cover with a plate and let the mixture sit for 5 minutes, then carefully stir until a smooth ganache forms.*
• Let ganache cool until it is no longer warm to the touch (84°F/28°C) but still is pourable and hasn't hardened.
• For covering a cake in ganache glaze, place a wire rack on a baking sheet. Put the buttercream frosted, chilled cake on the rack. This way excess ganache will drip onto the baking sheet and can be reused. Pour the white chocolate ganache glaze onto the chilled cake and let it also run down to cover the sides. Use an angled spatula to smooth out the top
• Let the cake sit for just a minute and scrape excess drip from the bottom edge, then move the cake (and rack) to the fridge to let it firm up. Store the cake in the fridge until 1/2 to 1 hour before serving. The ganache will be easier to cut with a hot knife.

CHOCOLATE GLAZE FOR CAKES (THAT HARDENS)

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).