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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