Chocolate Water Glaze

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quick-n-easy
Recipe photo
Hands-on time:
Total time:
Yield: 1 1/2 cups glaze

Recipe photo

Here's a great way to give cookies a shiny chocolate coating. Plus, extra glaze can be reheated and drizzled over ice cream, chocolate cake, cream puffs — wherever a chocolate sauce or glaze is needed.

This glaze is great for cookies you'll serve within a couple of days; not as good for cookies you'll ship, because the glaze will start to look spotty after about 48 hours.

Chocolate Water Glaze

Be the first to rate this recipe »
quick-n-easy
Hands-on time:
Total time:
Yield: 1 1/2 cups glaze
Published: 10/25/2010

Ingredients

Directions

1) Melt the chocolate in a double boiler, and divide it evenly between two bowls.

2) Pour the simmering water into one, and whisk until smooth. Add this water/chocolate mix to the other bowl in thirds, whisking after each addition.

3) Allow the glaze temperature to cool to 90°F, then dip or spread on cookies. Glaze will harden overnight.

4) If the glaze becomes too thick, reheat it gently and resume dipping.

5) The proportion of water to chocolate varies with the chocolate, so if you use something other than Merckens, you might need a little more or a little less water. Glaze is the correct consistency when it's smooth, thick, and glossy.

Yield: 1 1/2 cups glaze.

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