Chocolate Glaze
Chocolate Glaze
from Cooking A to Z by Jane Horn
FMM: This is the glaze I have used for cream puffs, etc.
This luscious glaze makes a smooth, chocolate layer when poured over a cake or pastry.
6 oz. semi-sweet chocolate, chopped into small pieces
4 Tbsp. unsalted butter
Place the chocolate in a double boiler or small stainless steel bowl set over a a pan of hot, not boiling, water.
Clarify the butter by melting it in a small saucepan and skimming off the white foam that rises to the top.
When chocolate is melted, stir in clarified butter. Set aside until chocolate is 86 degrees F.
Drizzle over Chocolate Eclairs, Cream Puffs, Boston Cream Pie, Boston Creme Doughnuts, etc.
Makes about 3/4 cup
Another recipe uses: 1/2 c. semi-sweet chocolate pieces, 2 Tbsp. butter, and 1 Tbsp. light corn syrup. The instructions are to melt ingredients together and drizzle over cakes, cream puffs, etc.
Hershey's Chocolate Glaze
This was used on https://www.thekitchn.com/ to glaze a Hershey's Black Magic bundt cake. The recipe comes from Hershey's website.
1⁄3 cup sugar
1⁄4 cup water
1 cup HERSHEY'S Mini Semi-Sweet Chocolate Chips
Heat 1⁄3 cup sugar and 1⁄4 cup water in small saucepan to full boil, stirring until sugar dissolves. Remove from heat; add 1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate. Stir with whisk until chips are melted and mixture is smooth. Cool to desired consistency, then use immediately.
