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    You are in: Home / Recipes / Chocolate Glaze (That Hardens when Cool) Recipe
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    Chocolate Glaze (That Hardens when Cool)

    Chocolate Glaze (That Hardens when Cool). Photo by mailbelle

    1/2 Photos of Chocolate Glaze (That Hardens when Cool)

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    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    5 mins

    5 mins

    Nana Lee's Note:

    ISO: Chocolate Glaze that dries hard using cocoa and without... Saw this and found the answer. This would be good now with Valentine's Day is near. Try using it like those chocolate dips they have in ice cream shops; it hardens into a shell on the ice cream. Or use it to top your favorite cookie, cupcake, cheesecake, brownie, etc..

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    Ingredients:

    Yield:

    cup

    Units: US | Metric

    Directions:

    1. 1
      Combine melted margarine or oil, cocoa, and hot water.
    2. 2
      Blend in confectioners' sugar and vanilla.
    3. 3
      Pour or spread on brownies or cake.
    4. 4
      Glaze will harden when cool.

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    Ratings & Reviews:

    • on October 03, 2008

      this is a good icing for a bundt type cake or brownies, but it is not at all like the hard shell you get on ice cream. This doesn't get that hard. To get the true hard shell chocolate, the type you can pick up with your fingers without it sticking to them is by using chocolate chips, butter and corn syrup.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 22, 2012

      This was good frosting, but not like Magic Shell that hardens. For that, you need to use coconut oil or non-hydrogenated vegetable shortening (NOT Crisco). Coconut oil hardens when cool, at around 70 degrees F and below. So, it may not even work as a harder shell for cakes, as cakes are not as cold as say, ice cream.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 27, 2012

      I doubled the recipe and put it on a bundt cake without tasting it first. Big mistake. Way too vanilla-ey. I don't know if it's because I used clear vanilla extract or doubled the recipe. I might try it again with regular vanilla extract and less of it. It came out with a soft icing consistancy also. I wanted more of a thinner glaze to pour over.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (23)

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    Nutritional Facts for Chocolate Glaze (That Hardens when Cool)

    Serving Size: 1 (191 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 700.2
     
    Calories from Fat 217
    31%
    Total Fat 24.1 g
    37%
    Saturated Fat 5.5 g
    27%
    Cholesterol 0.0 mg
    0%
    Sodium 271.6 mg
    11%
    Total Carbohydrate 126.5 g
    42%
    Dietary Fiber 3.5 g
    14%
    Sugars 117.8 g
    471%
    Protein 2.3 g
    4%

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