It is not hard to make chocolate glaze with quality semi sweet or bittersweet chocolate, be it in bulk, squares or in chocolate chip form. All you have to do is chop it into small pieces, slightly melt it over very low heat, [the safest is in the top of a double boiler] and add water or milk to it for pouring consistency. It is a little more challenging to make it from cocoa. However, the same principles apply; use unsalted butter and good quality, unsweetened cocoa. This way your cocoa based chocolate glaze will be rich and chocolaty. You may add liquor to enhance the flavour, but I would not add vanilla extract to a cocoa-based glaze, because the vanilla tends to overpower the cocoa. To cover an entire cake, double these amounts.

4 Tbsp unsalted butter
6 Tbsp unsweetened cocoa
6 Tbsp water
4 Tbsp sugar

• Melt the butter in a small saucepan over low heat.
• Stir in the cocoa and the cold water.
• Cook, stirring constantly, until mixture thickens. Do not boil.
• Remove from heat.
• Gradually add the sugar, beating it with a whisk until smooth.
• Add additional warm water, but only 1/2 teaspoon at a time, until the desired consistency.
• Pour glaze over top of cake.
• Let the glaze freely drizzle down the sides.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!