Chocolate Glaze Recipe

This chocolate glaze is decadent with just the right level of sweetness. And it is ridiculously easy to make!

Its versatility is impressive, too. Think of a dessert, any dessert. Whatever it is, I’m sure chocolate glaze will go well with it.

Need a topping for a cake, cookies, or homemade donut holes? This chocolate glaze has them covered, literally.

Chocolate Glaze

This chocolate glaze is the ultimate dessert garnish. It’s rich and decadent with just the right amount of sweetness.

It’s also a breeze to make. You can whip this up in 5 minutes with time to spare.

Use it on cakes, cookies, pastries, ice cream, and any dessert you can think of!

Plus, this recipe is cheaper than others but yields the same results. Where others use chocolate, here we’ll use cocoa powder.

Not only is it more budget-friendly, but it also makes for a fantastic consistency. It makes a thinner glaze, which makes it easier to pour!

Ingredients

This chocolate glaze calls for basic ingredients you probably have in your pantry. You don’t even need actual chocolate for this recipe!

• Cocoa Powder: Use good quality cocoa powder for best results. Use dark cocoa powder if you want a darker, deeper hue. Sift beforehand for a smooth glaze.
• Butter: For a rich glaze with a lovely glossy finish. Use real butter, not margarine.
• Powdered Sugar: It sweetens and thickens the glaze. Sift beforehand to avoid lumps.
• Vanilla Extract: A splash of vanilla gives this chocolatey goodness a deeper flavor.
• Hot Water: To saturate the dry ingredients and help achieve a smooth, pourable glaze. Use hot water for easy incorporation.

How to Make Chocolate Glaze

1. Prep: Sift the dry ingredients.

Cocoa powder and powdered sugar are lumpy, especially when mixed with liquid ingredients. For a smooth glaze, be sure to sift them first.

2. Combine cocoa powder and butter.

In a saucepan over medium heat, combine sifted cocoa powder and butter. Whisk the butter until it is melted and the cocoa powder is dissolved.

Remove from heat.

3. Add the remaining ingredients.

Add the sifted powdered sugar and vanilla to the pan and whisk. 

While whisking, add 1 tablespoon of hot water at a time. Keep whisking and adding water until your desired consistency is achieved.

I find 3 tablespoons to be the perfect amount for this recipe. But you can adjust the amount if you like your glaze thinner or thicker.

4. Enjoy!

Use chocolate glaze on cakes, donuts, quick bread, and brownies; you name it.

Tips for the Best Glaze

• Sift the dry ingredients for a smooth glaze. Sift the cocoa powder and powdered sugar beforehand. Otherwise, you’ll be in Lump City.
• Adjust the consistency. Thicken the glaze by adding more powdered sugar. Add more water to thin it out.
• Glaze too sweet? Add a pinch of salt to counterbalance the sweetness.
• Replace water with milk. This’ll make a more decadent glaze.
• Let the dessert cool before applying. Let the cake, donuts, or whatever pastry you’re glazing cool first. Otherwise, you’ll have a melty river of chocolate- and not delicious icing. 

Ways to Use Chocolate Glaze

The number of things you can do with this chocolate glaze is overwhelming. It goes well with any bread, pastry, or dessert imaginable!

Here are some of my favorite ways to use it:

• Donuts: Move over, Krispy Kreme! Homemade donuts with chocolate glazed are easier to achieve than you think.
• Cakes: This glaze works on any cake, no matter the kind or flavor. Of course, it’s especially impressive on tender chocolate cake. But it works really well over banana bread, too!
• Quick Bread: Speaking of banana bread, you can drizzle this over pumpkin bread, zucchini loaf, or an array of muffins.
• Cookies & Brownies: What’s better than a fresh batch of fudgy brownies with dreamy chocolate glaze?
• Croissants, Cream Puffs, & Pastries: For a pretty and chocolatey sweet treat.  
• Pies: Chocolate pie, peanut butter pie, banana cream pie… the list goes on.
• Ice Cream: You cannot go wrong with a chocolate sundae! 

How to Store

To Store: Allow the chocolate glaze to cool completely, then transfer it into an airtight container. Store it on the counter for 2-3 days or in the fridge for 1 week.

The glaze will thicken, but microwave it in 20-second intervals to soften it back up.

I don’t recommend freezing it. And since it’s so quick, you can easily make it fresh when you need.