PERFECT CHOCOLATE GANACHE + HOW TO GLAZE A CAKE!
This is chocolate ganache is really easy and you only need two ingredients! Pour it over cakes or let it cool and frost your cupcakes with it! The first time I made ganache I screwed it up because I stirred it too soon. I also measured the chocolate chips all wrong because (don't laugh) I thought; 8oz = 1 cup, nope; it's actually a weight measurement. Chocolate chips usually come in 12 oz bags, so use 2/3 of the bag (which is roughly 1 1/3 cup measured). This tutorial will save you from my past pitfalls and before you know it, you'll be pouring ganache over everything you can get your hands on! Note: If you want more ganache, use the full 12 oz bag and 12 oz (1 1/2 cups) of whipping cream.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 20m
Number Of Ingredients 2
Steps:
- Bring heavy cream to a simmer on the stove top, stirring occasionally. Just as soon as you see a simmer, remove from heat and poor over chocolate chips, swirling the bowl to make sure all chips are covered.
- Place lid on chocolate chips to trap the heat and let sit undisturbed (no mixing) for 5 minutes. Remove lid and swirl the chocolate chips with a whisk starting in the center and working outward until smooth. It will turn into velvety ganache right before your eyes and you'll get excited.
- Once it's velvety, let it sit uncovered at room temperature (70˚F) for about 15 minutes before pouring it over your cake. It was perfect for glazing the entire surface of a cake roll after 15 minutes (it should coat a spoon nicely when ready for cake coverage - set your timer!).
- Place cake on a wire rack over a rimmed platter or rimmed baking sheet. Pour your ganache evenly over the top of your cake until desired coverage is reached. You can lift up the wire rack and re-use the chocolate ganache that drips onto the platter.
CHOCOLATE GLAZE
This chocolate glaze is so rich, shiny, and flavorful! It's perfect for garnishing drip cakes, topping donuts, or drizzling over bundt cakes. With just 4 simple ingredients, this sauce is to easy you'll find yourself making it over and over again.
Provided by Allie {Baking A Moment}
Time 10m
Number Of Ingredients 4
Steps:
- Place the cream in a small pot over medium low heat, until simmering.
- Pour the hot cream over the chopped chocolate (or chips).
- Add the corn syrup and vanilla.
- Whisk together until smooth.
- Drizzle while warm.
Nutrition Facts : Calories 131 kcal, Carbohydrate 12 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 10 mg, Sugar 10 g, ServingSize 1 serving
THE BEST CHOCOLATE GLAZE
I use this glaze on brownies, Bundt® cake, ice cream, or whatever needs a little chocolate. It's rich, decadent, and oh so easy!
Provided by Mary Taylor Dantzler
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 12
Number Of Ingredients 5
Steps:
- Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.
Nutrition Facts : Calories 90 calories, Carbohydrate 11.9 g, Cholesterol 12.7 mg, Fat 5.2 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 3.3 g, Sodium 34.8 mg, Sugar 10.3 g
CHOCOLATE GLAZE
This thin chocolate glaze is the perfect icing for a quick cake, doughnut, or dessert topping. The icing firms up to make a glossy finish.
Provided by Diana Rattray
Categories Dessert Ingredient Cake
Time 10m
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- Combine the butter and chocolate in a saucepan over low heat and stir until melted. (Be careful not to overheat the chocolate as it could seize.) Alternatively, put the chocolate and butter in a microwave-safe bowl and microwave on medium for about 1 minute. Stir and continue to heat for about 15 seconds at a time, stirring between intervals, until the chocolate and butter are melted and smooth.
- Sift the confectioners' sugar into a small bowl.
- Stir the sifted confectioners' sugar into the melted butter and chocolate. Beat the mixture, adding small amounts of boiling water until thinned as desired. If you happen to find it too thin, add a little more powdered sugar. If too thick, add more hot water.
- Slowly drizzle the chocolate glaze from the pot or bowl over your cooled, finish baked good. If desired, use a spatula to evenly distribute. How long the glaze will take to harden will depend on both the temperature of the glaze and the room. Once cool, it will harden.
Nutrition Facts : Calories 62 kcal, Carbohydrate 8 g, Cholesterol 4 mg, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, Sodium 1 mg, Sugar 7 g, Fat 3 g, ServingSize 16 servings (1 jar), UnsaturatedFat 0 g
CHOCOLATE GLAZE
Provided by Rick Rodgers
Categories Chocolate Dessert Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- 1. In a heavy-bottomed medium saucepan (no larger than 2 quarts, or the mixture will reduce too rapidly and burn before it reaches the correct temperature) over high heat, bring the sugar, water, and chocolate to a boil over medium-high heat, stirring occasionally. Attach a candy thermometer to the pan. Reduce the heat to medium and cook, uncovered, stirring, until the mixture reaches 234°F., about 5 minutes.
- 2. Remove from the heat and stir to cool and thicken slightly, about 1 minute. Use immediately. When pouring, do not scrape the pan.
- SMALL BATCH CHOCOLATE GLAZE
- Use 1 cup sugar, 1/2 cup water, and 4 ounces bittersweet chocolate. Make the glaze in a small saucepan.
PERFECT SWEET CHOCOLATE GLAZE
A fantastic glaze for just about any Bundt or tube cake! Follow all measurements exactly (3,3,3 and 3!) or the glaze will be too runny.
Provided by Kittencalrecipezazz
Categories Dessert
Time 5m
Yield 1 cup (approx)
Number Of Ingredients 4
Steps:
- In a heavy-bottomed saucepan, cook all ingredients over low heat whisking until smooth.
- Cool 6 minutes and then drizzle or pour the warm over cake.
Nutrition Facts : Calories 897.9, Fat 79.1, SaturatedFat 49.4, Cholesterol 91.6, Sodium 266.2, Carbohydrate 67.8, Fiber 14.2, Sugar 42.3, Protein 11.7
SEMI-SWEET CHOCOLATE GLAZE
Ice cream. Pound cake. Strawberries. Is there anything that wouldn't taste yummier with a drizzle of this easy-to-make chocolate glaze?
Provided by My Food and Family
Categories Recipes
Time 5m
Yield Makes 3/4 cup or 6 servings, 2 Tbsp. each.
Number Of Ingredients 5
Steps:
- Microwave chocolate, water and butter in large microwaveable bowl on HIGH 1 min. or until chocolate is almost melted, stirring after 30 sec.
- Stir until chocolate is completely melted.
- Add sugar and vanilla; stir until well blended.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 25 mg, Carbohydrate 28 g, Fiber 1 g, Sugar 25 g, Protein 1 g
SATINY CHOCOLATE GLAZE
A glossy chocolate glaze to drizzle over a Bundt cake. It's also great on cookies and doughnuts.
Provided by Ginger
Categories Desserts Frostings and Icings Chocolate
Time 18m
Yield 4
Number Of Ingredients 4
Steps:
- In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
- Spread warm glaze over top of cake, letting it drizzle down the sides.
Nutrition Facts : Calories 242.5 calories, Carbohydrate 23.9 g, Cholesterol 22.9 mg, Fat 18.1 g, Fiber 1.9 g, Protein 1.4 g, SaturatedFat 11.1 g, Sodium 68 mg, Sugar 18.6 g
SWEET CHOCOLATE GLAZE
Categories Sauce Fruit Juice Chocolate Dessert Passover Quick & Easy Orange Spring Kosher Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Cook all ingredients in a small heavy saucepan over low heat, whisking until smooth. Cool 5 minutes and then pour warm glaze over cake.
BITTERSWEET CHOCOLATE GLAZE
This chocolate glaze sets firm but soft, with an even, satiny appearance. Use it on any cake or torte that is kept and served at room temperature.
Provided by Alice Medrich
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Place the chocolate, butter, and corn syrup in a small heatproof bowl set in a wide skillet of barely simmering water. Stir frequently and gently (to prevent air bubbles) with a spatula or wooden spoon until the chocolate is almost completely melted. Remove the glaze from the water and set aside to finish melting, stirring once or twice until the glaze is perfectly smooth.
- Or, melt in a microwave on Medium (50%) power for about 2 minutes. Stir gently until completely smooth; do not whisk or beat. Taste and consider adding the salt. To use for crumb coating a cake before glazing it, let cool, without stirring, to a soft frosting consistency. To use as glaze, reheat gently in a pan of hot water (or let cool if just made) to 90°F (for optimal shine) before pouring. (The glaze can be kept, covered and refrigerated, for up to 2 weeks; or freeze it in a sealed container for up to 6 months. Soften or defrost in a pan of hot water or in the microwave.)
EASY CHOCOLATE GLAZE
Share this kitchen-tested recipe from the Betty Crocker Kitchens with someone you love.
Provided by By Betty Crocker Kitchens
Categories Dessert
Number Of Ingredients 3
Steps:
- Place chocolate chips, butter and corn syrup in 2-cup microwavable measuring cup. Microwave uncovered on Medium (50%) 1 to 2 minutes or until chocolate can be stirred smooth.
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