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
WHITE CHOCOLATE GLAZE
Make and share this White Chocolate Glaze recipe from Food.com.
Provided by rlrosa
Categories Dessert
Time 6m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingrediants in microwave safe bowl.
- microwave in 10 second intervals.
- dip doughnuts in chocolate sprinkle with chopped strawberries.
- Note chocolate glaze can be made by switching out white chocolate chips with semi sweet chocolate chips.
Nutrition Facts : Calories 66.8, Fat 4.2, SaturatedFat 2.6, Cholesterol 6.6, Sodium 9, Carbohydrate 7.3, Fiber 0.1, Sugar 5.4, Protein 0.5
EASY WHITE CHOCOLATE GLAZE
An elegant and different spin on dark chocolate glazes; perfect for muffins, cookies, cakes, and scones.
Provided by JamesDeansGirl
Categories Dessert
Time 8m
Yield 1/2 cup
Number Of Ingredients 3
Steps:
- Heat all the ingredients in a small saucepan over low heat, stirring constantly, until the white chocolate is melted and the mixture is smooth and of desired drizzling consistency.
Nutrition Facts : Calories 1165.3, Fat 54.7, SaturatedFat 33, Cholesterol 35.7, Sodium 208, Carbohydrate 168.3, Fiber 0.3, Sugar 123.9, Protein 10
WHITE CHOCOLATE GLAZE
Steps:
- Combine chocolate and half-and-half in top of a double broiler. Place over simmering water until chocolate is almost melted. Do not overcook. Remove from heat and stir until smooth. Cool glaze 10 to 15 minutes, or until slightly thickened.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 5 grams, Carbohydrate 27 grams, Fat 16 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 46 milligrams, Sugar 27 grams
MIRROR GLAZE CAKE WITH EASY WHITE CHOCOLATE MOUSSE
Stun your guests with a beautiful mirror glaze cake! This reflective Mirror Glaze Cake with Easy White Chocolate Mousse is a showstopper for any occasion!
Provided by My Food and Family
Categories Home
Time 8h50m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Melt 1 pkg. chocolate as directed on label; cool completely.
- Beat whipping cream, dry pudding mix and melted chocolate in large bowl with mixer on high speed until mixture forms stiff peaks.
- Place cake on center of bottom of 9-inch springform pan. Spoon enough of the whipped cream mixture into pan to completely fill in space between cake and rim of pan. Spread remaining whipped cream mixture into even layer over top of cake.
- Freeze 6 hours or until firm.
- Sprinkle gelatine over 1/2 cup water in small bowl; set aside. Mix sugar, condensed milk and remaining water in saucepan until blended. Bring to boil, stirring constantly. Add gelatine; cook 1 to 2 min. or until gelatine is completely dissolved, stirring constantly.
- Break remaining white chocolate into small pieces; place in medium bowl. Add gelatine mixture; let stand 5 min. Gently stir until chocolate is completely melted and mixture is well blended.
- Pour 1/4 cup chocolate glaze into each of 2 small bowls; tint glaze in each bowl with different color food coloring. Cover with plastic wrap, pressing wrap directly onto surface of glaze to prevent skins from forming on tops. Let stand at room temperature 1-1/2 hours or until glaze is cooled to 93ºF to 96ºF when tested with instant-read or candy thermometer.
- Meanwhile, tint remaining glaze with food coloring to desired shade; pour through fine-mesh strainer into separate bowl. Cover with plastic wrap, pressing wrap directly onto surface of glaze. Let stand at room temperature 1-1/2 hours or until ready to use.
- Run knife around rim of pan to loosen dessert; remove rim. Smooth side of dessert, if necessary. Invert empty small bowl (8-inch diameter or less) onto rimmed baking sheet; top with dessert. Slowly pour large bowl of chocolate glaze over dessert, completely covering dessert with glaze. Use spoon to drizzle remaining glazes over dessert. Refrigerate 30 min. or until glazes are firm. Discard glaze drippings from baking sheet.
Nutrition Facts : Calories 360, Fat 23 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 65 mg, Sodium 230 mg, Carbohydrate 37 g, Fiber 0 g, Sugar 32 g, Protein 4 g
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