Chocolate Glaze

Meggan Hill

• Updated

5 from 43 votes

This post may contain affiliate links. For more information, please see our affiliate policy.

Leave a ReviewJump to Recipe

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 slice on a white plate.

 

Sweets to glaze:

Join Us

HUNGRY FOR MORE? Sign up for our weekly newsletter and follow along on Facebook, Pinterest, and Instagram for our latest recipes! Tag all your glorious creations #culinaryhill so we can eat vicariously through you.
Chocolate glaze being poured onto a flourless chocolate cake.

Chocolate Glaze

By Meggan Hill
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.
Cook Time 10 minutes
Total Time 10 minutes
Servings 12 servings
Course Dessert
Cuisine American
Calories 188
5 from 43 votes
ReviewPrint

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.

Recipe Video

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
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
Website | + posts

Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Hi I am baking a groom’s cake next week. On my most recent test cake, I used this glaze instead of modeling chocolate and it was amazing!l For the final cake next weekend, I will have to make it a day in advance. If I refrigerate it, do I have to worry about condensation, blooming? Or should I keep it at room temp?

    Reply

    1. Hi Elizabeth, thank you so much for your questions! Since the glaze has butter, I recommend storing it in the refrigerator. Condensation and blooming could be a concern. I recommend making sure the cake is cooled completely before glazing, store in an airtight container in the refrigerator, and bring the cake back to room temperature with the cover on, it will help control and minimize temperature changes. Make sure the cake stays in a cool area, if possible, to help minimize blooming. I’m so glad you loved this glaze! – Meggan

  2. Hi there, I’m wondering if I could make the cupcakes ahead of time with glaze and either freeze them or refrigerate them?

    Reply

    1. Hi Dorrie, thank you so much for your question! Yes, you’ll want to make sure the glaze has cooled and hardened before refrigerating or freezing. – Meggan

  3. hi there! I have a flourless torte in the freezer that I want to keep frozen but use the glaze on t and put it back in freezer until I need the torte. would that work? thanks Suzanne

    Reply

    1. Hi Suzanne, thank you so much for your question. I haven’t tried it myself, but I cannot say for sure. Sources say a glazed cooled torte can be placed in the refrigerator until the glaze sets, then frozen. It might be possible to do it without defrosting the torte, but I’m not sure. Sorry about that. – Meggan

  5. I don’t know what I’m doing wrong, but it keeps separating and I end up with a bowl of chocolate porridge with butterfat sitting on top. I’ve used Ghirardelli and store brand chocolate, and both did the same thing.

    Reply

    1. Hi Libby, I’m so sorry your glaze is separating. It seems like the heat might be too high. The water should just be simmering. Whisking while the chocolate is melting will also help the glaze come together. I hope this helps! – Meggan

    1. Hi Beth, I haven’t tested this myself but brown rice syrup should work! Hope this helps. – Meggan

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

    Reply

    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

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

    Reply

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