Easy Microwave Chocolate Glaze Recipes

EASY MICROWAVE CHOCOLATE GLAZE

Steps:

• In a microwave-safe dish, put in cocoa, butter and water.
• Microwave on high 20 to 30 seconds until melted.
• Add in powdered sugar (more if needed) until runny enough to drizzle on your cake.

EASY MICROWAVE CHOCOLATE GLAZE

Steps:

• In a microwave-safe bowl place the chocolate squares, whipping cream and butter.
• Microwave on HIGH for 1-2 minutes or until the butter has melted.
• Remove and whisk or stir until the chocolate has melted and the mixture is well blended (you might need to return to the microwave for a couple of seconds).
• Whisk in vanilla until combined.
• Let sit at room temperature to thicken more if desired before drizzling on cake.

EASY CHOCOLATE GLAZE

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.

SUPER SIMPLE PERFECT CHOCOLATE GANACHE

Steps:

• Pour cream into a microwave-safe bowl; heat in microwave on high until very hot, 1 to 2 minutes. Add chocolate chips to heated cream; whisk until smooth.
• Place chocolate-cream mixture in the freezer until ganache is cold and starting to thicken, stirring every 5 minutes, about 10 to 12 minutes.
• Spoon ganache into a resealable plastic bag and refrigerate until completely cooled, 15 to 30 minutes.
• Cut a corner from the plastic bag and pipe ganache.

CHOCOLATE GLAZE

Steps:

• 1. Sift together the sugar and cocoa powder in a medium bowl. Slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.

MICROWAVE CHOCOLATE ORANGE RAISIN CAKES WITH CHOCOLATE GLAZE

Steps:

• Make the cake:
• Line the bottoms of two 1-cup microwave-safe ramekins with wax paper and fasten a wax paper collar 2 inches high around each ramekin. In a microwave-safe measuring cup stir together the raisins and the Grand Marnier and microwave the mixture at high power (100%) for 1 minute. In a bowl whisk together the brown sugar and the oil and whisk in the egg, the milk, the flour, the cocoa powder, the cinnamon, the baking soda, and the salt. Stir in the raisin mixture, combine the batter well, and divide it between the ramekins. Microwave the cakes at medium power (50%) for 2 minutes. Let the cakes stand on a rack for 5 minutes. Run a thin knife around the edges of the ramekins, invert the cakes onto the rack, removing the wax paper carefully, and let them cool slightly.
• Make the glaze:
• In a 1-pint microwave-safe glass measure combine the cream, the butter, the chocolate, and a pinch of salt, microwave the mixture at high power (100%) for 1 minute, or until the cream comes to a boil, and stir it until it is smooth.
• Set the rack with the cakes over a baking sheet and pour the glaze over the cakes, spreading it as necessary to coat the tops and sides.

THE BEST CHOCOLATE GLAZE

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.

ONE BOWL EASY CHOCOLATE GLAZE

Steps:

• Microwave frozen whipped topping and chocolate in medium microwaveable bowl on high 1 minute. Stir.
• Microwave an additional 30 seconds to 1 minute or until chocolate is melted and mixture is shiny and smooth.
• Store leftover glaze in refrigerator. Just before serving, microwave on high 1 to 2 minutes or until glaze is softened.