A decadent two-ingredient Chocolate Glaze that’s the perfect finishing touch for any homemade cake or donut!
Use this easy and delicious chocolate glaze on an extensive range of desserts and baked goods like cakes, ice cream, donuts, cookies, or bars.
This recipe makes enough chocolate glaze to drizzle over a Bundt cake, and it is easily doubled if you have a big batch of donuts to cover.
This icing sets to make a beautiful finish.
Why This Recipe Works
- Using simple ingredients makes this something you can whip up in no time!
- Utilizing bittersweet or dark chocolate gives this glaze an intense taste that that’s just fantastic!
- The cream cuts the sweetness providing it a richer flavor profile.
Every baker needs a good chocolate glaze in their repertoire. It’s a simple thing that can really add so much to a dessert. For me, it adds an indulgent dripped topping to my Chocolate Ganache Cake, a decadent drizzle on my Chocolate Mayonnaise Cake, or a rich topping to my chocolate donuts.
What Chocolate Is Best
For this recipe, use Dark Chocolate with around 54.5% cocoa solids as it is delicious, not too sweet, and melts quickly. The better quality chocolate, the better the results.
You can substitute with other types of chocolate, but it may not set so it would only be suitable for an icing type glaze.
How To Make Chocolate Glaze
- Heat the cream until it just begins to simmer.
- Pour it over the chopped chocolate.
- Stir until the chocolate has fully melted and mixes with the cream.
Step By Step Instructions
In a small saucepan, heat the cream until it just begins to simmer. Then pour it over the chopped chocolate.
Let the hot cream and chocolate sit a minute to soften the chocolate.
Then gently stir with a wooden spoon until the chocolate has fully melted and the mixture is smooth.
Then cover and set aside until it is set enough to for your desired use.
Erren’s Top Tips
- To thicken quickly, place in the fridge and mix every 10 minutes to assess the thickness.
- Use as soon as possible as the glaze will thicken and set with time. If you are not using it right away, keep it covered with plastic wrap. If it thickens, heat it briefly in the microwave to thin it out again.
- To freeze glazed desserts such as donuts or cookies, arrange them on a flat pan in a single layer; freeze and then move them to a storage container. Label and freeze the cookies for up to 3 months.
Other Great Frosting recipes
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Let’s Make Chocolate Glaze
- 7 ounces dark chocolate no less than 54% cocoa chopped
- ¾ cup heavy cream or whipping cream
- Place the chocolate into a medium-sized, heatproof bowl.
- In a small saucepan, heat the cream until it just begins to simmer, and then pour it over the chocolate.
- Let it sit a minute or two to allow the chocolate to soften. Then gently stir with a whisk until the chocolate has fully melted and the mixture is smooth.
- Then cover and set aside until it is set enough to drizzle over the cake, but isn’t too runny.