Saturday, May 22, 2010

Basic Chocolate Glaze

Basic Chocolate Glaze
2 cups powder sugar
4 heaping tablespoons cocoa
2 tablespoons oil
4 tablespoons corn syrup
2 tablespoons milk

Mix everything together. It should be slightly thick, similar to a brownie batter. Heat in microwave for 30 seconds. Stir well, until smooth. If it is too thick, add more milk, 1 teaspoon at a time. The glaze will thicken as it cools, so if it gets too thick as you dip the pies, you can reheat it for 10 seconds at a time in the microwave. Note: The glaze recipe is really " a little of this and a little of that " kind of recipe. I tried my best to estimate the measurements that I use, but I almost always end up adding some more milk or powder sugar to get it to the right consistency.
 Whenever I make this glaze, and there are a few spoonfuls extra, I freeze it in a sandwich size ziploc bag, and use it as a drizzle on ice cream or pies. 


  1. Hey Nechama,
    I made the Cream Filled Cupcakes which were by far the best cupcakes I've ever had, however after i put the glaze on all the cupcakes it started dripping over the edges and got all over everything. Any recommendations to help keep the icing solid?

  2. HI Tzivia-thank you! The chocolate glaze takes a few tries to get it to the right consistency, but once you do, you are all set. If you see that the glaze is too drippy, add 1/4 cup powder sugar (at a time) and reheat until smooth. Conversely, if its too thin, add 1 tablespoon liquid until its right. I find that the glaze works best when its a bit too thick before its heated, and it gets thinner once heated. Good luck!

  3. Hi is there a substitution for the milk in the glaze recipe

    1. Sure, you can use any non dairy substitute- soy milk, rice milk, almond milk etc. You can also water if you need, it just wont be as creamy.


Related Posts Plugin for WordPress, Blogger...