Best Chocolate Water Glaze Recipes
CHOCOLATE WATER GLAZE
Found this recipe in 'The Perfect Cake' by Susan G. Purdy. I used it on RhondaJ's BEST EVER Banana Cake with Cream Cheese Frosting (#67256), instead of the cream cheese frosting. It pairs wonderfully with the banana cake. Very rich, and it offsets the sweetness of the cake. This glaze sets with a fine gloss and holds up well in hot weather. The consistency is rather fudge-like - creamy and smooth. You must whisk in enough water in the beginning (all at once) to prevent chocolate from seizing. Cakes coated with this glaze can be frozen. This recipe makes enough to glaze one 9-inch 2 or 3 layer cake.
Provided by WaterMelon
Categories Dessert
Time 10m
Yield 2 1/2 cups, 16 serving(s)
Number Of Ingredients 2
Steps:
- Double Boiler Method: Melt chocolate in a pan set over hot (not boiling) water.
- Stir until smooth.
- Microwave Method: Melt chocolate in a microwave-safe bowl.
- Microwave at LOW or MED for 30 sec.
- Remove and stir.
- If not completely melted, continue microwaving.
- Stir until smooth.
- Once chocolate is completely melted and smooth, whisk in the hot water all at once (not slowly or the chocolate may seize) until the mixture is satiny smooth.
- It will have consistency of softly whipped cream.
- If you wish the glaze to be thinner, whisk in another TB (or more) of hot water.
- Glaze the cake- tilt it to help glaze flow and/or use a spatula to spread.
- Let the glaze set.
- If the weather is too warm, refrigerate the cake to let glaze set.
- The gloss disappears in hot weather but returns at room temperature.
- Beware of fingerprints on the glaze; they show.
Nutrition Facts : Calories 106.5, Fat 11.1, SaturatedFat 6.9, Sodium 5.2, Carbohydrate 6.3, Fiber 3.5, Sugar 0.2, Protein 2.7
CHOCOLATE WATER GLAZE
Here's a great way to give cookies a shiny chocolate coating. Plus, extra glaze can be reheated and drizzled over ice cream, chocolate cake, cream puffs - wherever a chocolate sauce or glaze is needed. This glaze is great for cookies you'll serve within a couple of days; not as good for cookies you'll ship, because the glaze will start to look spotty after about 48 hours.
Provided by @MakeItYours
Number Of Ingredients 2
Steps:
- Melt the chocolate in a double boiler, and divide it evenly between two bowls.
- Pour the simmering water into one, and whisk until smooth. Add this water/chocolate mix to the other bowl in thirds, whisking after each addition.
- Allow the glaze temperature to cool to 90°F, then dip or spread on cookies. Glaze will harden overnight.
- If the glaze becomes too thick, reheat it gently and resume dipping.
- The proportion of water to chocolate varies with the chocolate, so if you use something other than Merckens, you might need a little more or a little less water. Glaze is the correct consistency when it's smooth, thick, and glossy.
- Yield: 1 1/2 cups glaze.
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