Rich & Shiny Chocolate Glaze: Perfect for garnishing drip cakes, donuts, or just drizzling over ice cream. Just 4 simple ingredients; so easy you’ll be making it over & over!
Sometimes you just need a good chocolate glaze recipe.
It’s such a simple thing, but it can really add so much. A tempting drip edge on a Black Forest Cake, a luxurious drizzle on a Marble Bundt Cake, a rich topping on Sour Cream Baked Donuts, or even a way to elevate your favorite Brownies.
You’ll love having this recipe to garnish so many of your favorite desserts. It’s so easy to make, with just 4 simple ingredients, and it’s so shiny, rich, and chocolate-y!
Table of Contents
- What is chocolate glaze?
- What’s great about this chocolate glaze recipe
- What does chocolate glaze taste like?
- Special equipment
- How to make chocolate glaze
- How to serve it
- Expert tips
- A few more of my favorite chocolate topping recipes
What is chocolate glaze?
This is a useful and versatile topping that can be used in all sorts of different ways.
The texture is softer than just melted chocolate, and it has a beautiful sheen that you don’t always get with just ganache.
You can use it to enrobe cakes (such as this Boston cream pie), to glaze your donuts, to create a beautiful drip edge on a layer cake or bundt, or just to drizzle over ice cream or fruit.
What’s great about this chocolate glaze recipe
- Tastes great: This glaze is super chocolate-y and just sweet enough!
- Few ingredients: You only need 4 pantry staples to make it.
- Easy to make: It comes together in 10 minutes or less!
- Versatile: You can totally switch things up to make it your own!
What does chocolate glaze taste like?
This topping is very chocolate-forward! If you are a chocolate lover this is definitely for you!
It’s also creamy and a little sweet, with a hint of aromatic vanilla.
Here are the ingredients you’ll need to make this chocolate glaze.
Heavy whipping cream, aka: double cream, lends a silky richness to this topping and allows the flavors to linger on your palate.
For a dairy-free chocolate glaze, substitute with your favorite plant-based cream product.
I’ve used semisweet chocolate here, but you could use any kind of chocolate you like.
Light corn syrup gives this glaze its beautiful shine, and also keeps it pourable and prevents it from seizing up.
Dark corn syrup works equally well!
Vanilla extract adds a subtly sweet flavor without being at all sugary.
Here are the kitchen tools you’re going to need.
How to make chocolate glaze
This chocolate glaze is made with just a few basic ingredients from the pantry. You’ll need chocolate, heavy whipping cream, corn syrup, and vanilla extract. That’s it!
Step 1: Heat the cream
Warm the cream over the stove or in the microwave until it’s steaming.
Step 2: Pour it over the chocolate
Pour the hot cream over the chocolate.
You can use chopped chocolate from a bar (like I do in the video below), or premium chocolate chips.
Let that stand for a minute or two, while you add the other ingredients.
Step 3: Add the remaining ingredients
Corn syrup makes this glaze gorgeously shiny, and keeps it pliable (more on that below).
And vanilla extract just gives it a little flavor boost.
Step 3: Whisk
Whisk everything together until it’s smooth, and glaze away!
How to serve it
This chocolate glaze is so versatile. You can use it in lots of different ways. Here are a few ideas:
- As a decorative drip edge on cakes like this Heaven & Hell Cake
- To top Eclairs
- Drizzled on bundt cakes like this Chocolate Peppermint Bundt
- As a garnish on scones, like these Double Chocolate Scones
- On top of cupcakes, like these Tuxedo Cupcakes
And those are just a few ideas! Really you can let your imagination run wild.
I’d even love it just drizzled over fruit or ice cream, with a dollop of whipped cream on top!
Use any kind of chocolate you like
You can adapt this chocolate glaze recipe to suit your own taste. For the pics and video you see here, I used a semi-sweet chocolate that has a rich, full flavor.
But you could easily replace that with milk chocolate or white chocolate. Or with a deep, dark, bitter chocolate like a 70% cacao. I think that would be fantastic drizzled on cookies, with a sprinkling of sea salt!
Does this chocolate glaze harden?
As the chocolate glaze cools, it does thicken up. But it really won’t become hard at all, so that’s good if you’re using it to top a cake or bars. You’ll still be able to slice through it easily.
If you find your chocolate glaze becoming thick before you’re ready, just warm it back up in the microwave for 20 to 30 seconds, and stir. That should keep it nice and workable for you.
The nutritional info in the recipe card below is for 1 tablespoon of chocolate glaze.
You should get about 20 servings out of the recipe.
How to store chocolate glaze
This can be left out at room temperature for 2 to 3 hours, or kept in the fridge for up to 3 weeks.
You can also freeze it! Thaw in the fridge and reheat gently on the stove or in the microwave.
A few more of my favorite chocolate topping recipes
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- Place the cream in a small pot over medium low heat, until simmering.
- Pour the hot cream over the chopped chocolate (or chips).
- Add the corn syrup and vanilla.
- Whisk together until smooth.
- Drizzle while warm.