Va-va-voom! A shiny Chocolate Glaze is the ultimate finishing touch for any homemade cake or cookie, full of deep, dark chocolate flavor. Think of this recipe as the little black dress of the pastry world; it always looks good, it's easy to make (only 3 basic ingredients!) and no dessert should be without it.
Just a thought: drizzle Chocolate Glaze over homemade Beignets or a chilled Icebox Cake for a next-level dessert at your upcoming party. It sets up perfectly on Flourless Chocolate Cake, too. Need an easy dessert, right this minute? Say no more--here are some of our faves.
Smooth as silk and easy as pie to make, this versatile chocolate glaze transforms any simple dessert into a black-tie affair. Spread it over muffins or sheet cakes. Or pour it over your fanciest bundt cakes so that the glaze can hug every curve and ripple. It sets up firm, but still melts in your mouth when you take a bite.
Drizzle the glaze while still warm over cookies placed on a wire rack, over a sheet tray. The tray will catch the extra glaze. Or just pour the whole bowl over a chilled cake on a platter and let the glaze pool decadently around the sides. Once the cake is long gone, everyone can mop up the rest with their fingers. It's the only way to go, with this wonderful glaze.
Making a double batch of chocolate glaze? Who could blame you? Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.
Chocolate glaze ingredients:
- Butter. (Vegan, dairy-free option down below.)
- Bittersweet chocolate. Since this glaze is all about the chocolate, use the best quality chocolate you can find. You can also use high quality chocolate chips.
- Corn syrup. A small amount of corn syrup helps the glaze flow, and makes it gorgeously glossy.
The best chocolate to use:
One look at the recipe will tell you that this glaze is all about the chocolate--it takes center stage. Therefore, find the best quality chocolate you possibly can. Bittersweet or semi-sweet is perfectly fine, so try to buy a chocolate that is at least 60% cacao.
Brands like Ghirardelli, Valrhona, Cacao Barry, or Callebaut are excellent choices, but if you can't find them, get your favorite.
How to make Chocolate Glaze:
This simple chocolate glaze only takes a few minutes (as long as it takes to gently melt the chocolate) and three ingredients.
- First you need to melt the chocolate and the butter, using a double boiler you can make out of basic kitchen equipment. To do this, place a glass or metal bowl over a pot of gently simmering water. Most importantly, make sure the bowl is very dry and out of direct contact with any water—chocolate and water do not mix!
- Then add the chocolate and butter to the bowl to melt. Whisk until smooth and blended.
- Next, add the corn syrup and whisk the glaze until very smooth and glossy.
Your glaze is now ready to pour over a cake, torte, or anything you like. It will set up and become smooth and shiny.
Chocolate glaze without corn syrup:
Here are some good substitutes for corn syrup. Generally speaking, they can be substituted one-for-one in the recipe. If you try one, write about how it went in the comments!
- Agave nectar.
- Maple syrup.
- Brown rice syrup.
Making vegan chocolate glaze:
It's easy to turn this recipe into a vegan-friendly, dairy-free version. And of course you can use your favorite vegan chocolate chips or bars.
- 8 ounces vegan chocolate, in chips or chopped
- 1/2 cup coconut milk (full fat)
- 1 tablespoon coconut oil
Add all ingredients to a metal or glass bowl set over a saucepan of steaming water. When the chocolate starts to melt, whisk the ingredients together until smooth.
Once fully incorporated, the glaze is ready to be used.
How to make a sugar-free (Keto friendly) Chocolate Glaze:
Keto enthusiasts seem to have the best luck with a stevia-sweetened dark chocolate bar made by Lily's, which is found online, and a Keto-friendly corn syrup substitute.
Although if you just want to skip the corn syrup entirely, you can make a sugar-free chocolate ganache with equal parts stevia chocolate and heavy cream. While a ganache is a little thicker than the dark chocolate glaze, and isn't as shiny, it is every bit as delicious.
Keto-friendly, sugar-free chocolate ganache:
First, melt 8 ounces chopped chocolate in a double boiler, remove from the heat, and whisk in 1/2 cup heavy cream until smooth.
Then pour over the cake while still warm, using an off-set spatula to spread the ganache, if needed. Chill the dessert until ready to serve.
Some excellent uses for chocolate glaze:
- Bundt cake. Hot Milk Cake, an old-fashioned gem of a dessert, is the perfect candidate for a chocolate glaze instead of a cream cheese frosting. So is Easy Spice Cake.
- Brownies. Use the satiny chocolate glaze as a thin frosting on homemade brownies.
- Pound cake. Homemade pound cake (okay, let's face it, store-bought pound cake, too) is just begging to be glazed with this stuff.
- Any sheet cake ever invented. Texas Sheet Cake, especially. Or maybe Banana Cake.
- Donuts or beignets. Already mentioned, but definitely worth repeating. Homemade beignets are the best things you'll have outside of New Orleans.
- Ice cream. Spoon the leftover glaze over vanilla ice cream. What a way to live!
Chocolate Glaze Recipe
- 1/2 cup butter cut into pieces (1 stick)
- 8 ounces bittersweet chocolate chopped
- 2 tablespoons corn syrup
- Set a glass or metal bowl over a pot of gently simmering water to create a double boiler (do not let the water touch the bowl). To the bowl, add chocolate and butter to melt, whisking until smooth and blended.
- Remove from heat and whisk in corn syrup until smooth and glossy. Pour over your favorite cakes, cookies, and candy or use as a coating for fruit and nuts. Refrigerate until firm, at least 2 hours.