Chocolate Glaze
This chocolate glaze firms up nicely to make a shiny chocolate finish for cakes, doughnuts, brownies, and eclairs or cream puffs.
Ingredients
- 1 ounce semisweet chocolate
- 1 ounce unsweetened chocolate
- 3 to 4 tablespoons boiling water
- 1 1/2 cups confectioners' sugar, sifted
- 1 tablespoon corn syrup, light
- 1/2 teaspoon vanilla extract
Instructions
- Pour about 1 inch of water in a saucepan. Bring the water to a simmer and then turn the heat to low.
- Place a metal bowl over the simmering water. Add the chocolate and heat until it has melted.
- Meanwhile, bring about 1/4 cup of water to a boil.
- Sift the confectioners' sugar and then measure 1 1/2 cups.
- With an electric mixer or whisk, beat about 1/2 cup of the confectioners' sugar and 1 tablespoon of the boiling water into the melted chocolate. Repeat with another 1/2 cup of the confectioners' sugar and another tablespoon of boiling water. Beat in the remaining 1/2 cup of sugar and 1 more tablespoon of water.
- Add the corn syrup and vanilla and beat until smooth.
- The mixture should be thick but pourable. If necessary, add more boiling water, about 1/4 to 1/2 teaspoon at a time, as needed.
- Spoon the chocolate glaze evenly over the cake and spread gently.
- Makes enough to ice a Bundt cake or cover an 8- or 9-inch one-layer cake.
Nutrition
Calories: 90kcalCarbohydrates: 18gProtein: 0.4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 0.1mgSodium: 2mgPotassium: 34mgFiber: 1gSugar: 17gVitamin A: 1IUCalcium: 4mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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