A shiny Chocolate Glaze is the ultimate finishing touch for any homemade cake or cookie, full of deep, dark chocolate flavor. And it only takes 3 ingredients and 10 minutes!

Chocolate glaze being poured onto a flourless chocolate cake.

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.

Recipe ingredients:

Labeled chocolate glaze ingredients in various bowls.

Ingredient notes:

  • 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.

Step-by-step instructions:

This simple chocolate glaze only takes a few minutes (as long as it takes to gently melt the chocolate) and three ingredients.

  1. Place a glass or metal bowl over a pot of gently simmering water (make sure the bowl is very dry and out of direct contact with any water). Add the chocolate and butter to the bowl to melt.
    Chocolate chips and butter in a silver bowl on top of a pot.
  2. Whisk until smooth and blended.
    Chocolate and butter melted together on a stove top.
  3. Add the corn syrup and whisk the glaze until very smooth and glossy.
    Chocolate glaze ingredients being added together in a silver bowl.
  4. 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 on a flourless chocolate cake on a cooling rack.

Recipe tips and variations:

  • Yield: One recipe makes a tiny bit more than 12 ounces of glaze, which should be enough for a bundt cake or a batch of cupcakes.
  • Make ahead: I recommend using this glaze immediately, but you can make it a couple of days ahead of time and gently rewarm it when it’s time to glaze.
  • Storage: Store leftovers in the refrigerator, and I bet you’ll find a way to eat it up.
  • 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 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, buy your favorite.
  • Microwave: You can make the glaze in the microwave, too. Use a microwave-safe bowl and heat the chocolate (cut into uniform pieces) in 15 to 20-second intervals, stirring with a rubber spatula between each interval. Make sure you stir each time, or the chocolate could scorch. Once completely melted, add the butter and corn syrup.

Flourless chocolate cake slices on white plates.

Sweets to glaze:

Chocolate glaze being poured onto a flourless chocolate cake.

Chocolate Glaze

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.
5 from 4 votes
Cook Time 10 mins
Total Time 10 mins
Servings 12 servings
Course Dessert
Cuisine American
Calories 188

Ingredients 

  • 1/2 cup butter cut into pieces (1 stick)
  • 8 ounces bittersweet chocolate chopped (see note 1)
  • 2 tablespoons corn syrup (see note 2)

Instructions 

  • 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.

Notes

  1. 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.
  2. Corn syrup: A small amount of corn syrup helps the glaze flow, and makes it gorgeously glossy.
  3. Yield: One recipe makes a tiny bit more than 12 ounces of glaze, which should be enough for a bundt cake or a batch of cupcakes.
  4. Make ahead: I recommend using this glaze immediately, but you can make it a couple of days ahead of time and gently rewarm it when it's time to glaze.
  5. Storage: Store leftovers in the refrigerator, and I bet you'll find a way to eat it up.
  6. 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 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, buy your favorite.
  7. Microwave: You can make the glaze in the microwave, too. Use a microwave-safe bowl and heat the chocolate (cut into uniform pieces) in 15 to 20-second intervals, stirring with a rubber spatula between each interval. Make sure you stir each time, or the chocolate could scorch. Once completely melted, add the butter and corn syrup.

Nutrition

Calories: 188kcalCarbohydrates: 13gProtein: 1gFat: 15gSaturated Fat: 9gCholesterol: 21mgSodium: 72mgPotassium: 107mgFiber: 2gSugar: 10gVitamin A: 246IUCalcium: 14mgIron: 1mg
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Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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Comments

  1. Used this recipe twice now! So easy and great and yummy! Question can any leftover chocolate be stored? How? Remelt?5 stars

    1. Hi Michelle, great, I love it! If I were storing leftover glaze, I would cover it with plastic wrap and store in the refrigerator, but have the plastic wrap touching the surface of the glaze so the air doesn’t get to the glaze. To reheat, I would suggest heating over a double broiler. The glaze should store for about a week. – Meggan

  2. A fantastic glaze. Used it to top a chocolate mousse cake and it glides perfectly on. Satiny smooth and sets beautifully.5 stars

    1. That’s so great! Thank you! I love it too. I hope you have a great week. Thanks Farah! -Meggan