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.
Servings 12 servings
- 1/2 cup butter cut into pieces (1 stick)
- 8 ounces bittersweet chocolate chopped (see note 1)
- 2 tablespoons corn syrup (see note 2)
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.
- 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.
- 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.
Calories: 188kcal | Carbohydrates: 13g | Protein: 1g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 21mg | Sodium: 72mg | Potassium: 107mg | Fiber: 2g | Sugar: 10g | Vitamin A: 246IU | Calcium: 14mg | Iron: 1mg