Chocolate Glaze (That Hardens when Cool)

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.

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Made to cover 24 cupcakes that I had filled with cream. I had to double it to cover all the cupcakes. It hardened just fine, but did melt pretty quickly at room temp. I was looking for something that hardened & stayed hard, like the previous comment by Chef #553722 mentioned in their review. Over all a decent glaze though.

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I have made this so many times - sorry I forgot to rate it. Always works. always tastes great, and can be made in a flash. I use it on cakes, cookies, brownies, to dip strawberries or bananas when it is still soft - perfect for so many things,

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Very good. I used it on Beet Brownies. It hasn't been long enough for it to harden but so the glaze tastes great and is exactly what I needed.

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Had some store-bought shortbread cookies that were pretty tasteless, so I decided to try the glaze on them. First I tried spreading the glaze on top, but with the ridges on the cookies, that wasn't very attractive. Next I tried dipping the whole top of the cookie in the glaze, but that got really messy since the cookies had holes in them. I finally decided to dunk one edge in and turn it like a bicycle wheel. That seemed to look the best and the glaze improved the cookies taste 100%. My only problem was I thought the glaze would harden more than it did - I left the cookies on the counter for 4 hours, but the glaze was still kind of soft. That may just be due to the humidity here (Alabama). Tasted great though! Made for Zaar Chef Alphabet Soup Game.

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My mom and I did not find this glaze to our particular tastes. Too much confectioners' sugar and not enough cocoa. We like a richer chocolate flavour. We ended up adding at least 3 more tablespoons of cocoa, a splash of almond extract, and had to heat it up to get it all to blend well. Thanks for a basic idea.

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Nana Lee you are my hero! Chocolate lovers with various food allergies (or in my case, IBS) rejoice! I was able to use Smart Balance with Flaxseed Oil spread fot the margarine and it worked really well. This is so versatile and so tasty; perfect texture, taste, and consistency. Was so quick and easy and simple to make. I halved the recipe and tried it on vanilla soy ice cream. I also had this on saltines (soo yummy!). I haven't been excited about a recipe in a long time, but this one definitely made me happy! This is truly a keeper and I will be making this over and over again. Can't wait to try it on cookies, cake, brownies, graham crackers, etc. Going into my Tried and Loved cookbook. Thanks for sharing Nana Lee, glad you suggested it. It goes perfectly on saltines. :D ETA: Tried this on Chocolate Cupcakes, and this glaze was AWESOME on these cupcakes!

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I used this glaze on Peanut Butter Balls, but I think it would be better suited for donuts, brownies or chocolate cupcakes. I think it would be great on those, actually. I used 3/4 of the amount of sugar (and it was still very sweet). Make sure to use a whisk in step 2, mine didn't come together until I did. It dried in about half an hour, but I did find that it only really hardened up once I put it in the frig. This is exactly like the glaze they use on raised donuts!

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I halved the recipe to drizzle over brownies with peanut butter frosting. It was the perfect amount, the perfect taste, and the perfect texture. I didn't know if I'd be lucky enough to find a glaze with cocoa, but I should have known that you can ALWAYS count on Zaar! Thanks so much for posting!

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So easy and so very tasty. I used butter instead of margarine or oil because I prefer the taste of real butter. I used it on top of brownies and put it on when the brownies were about 5 minutes out of the oven. It spread so nicely and started to harden quickly. Looks smooth and rich. I put a little more cocoa in than called for and it was plenty chocolately. It's so rich and chocolately that it's surprising that it doesn't contain real melted chocolate & cream. I highly recommend this.

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This glaze does exactly what it is supposed to do, tastes great and nothing could be easier. Thanks, Nana Lee, for sharing a fool-proof recipe.

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This was fantastic and rich. I put it on a large tray of brownies and doubles the recipe. Next time I think I will spread it a bit thinner and use the original posted amounts. Thanks for sharing!

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This recipe was fast and easy to prepare and we loved the taste. I used it to top Recipe #120317 by Wildflour. It was a perfect match and I will make both the cake and the chocolate glaze again. Thanks Nana Lee!

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I used this recipe to ice some chocolate cut-out cookies that didn't have enough chocolate flavor (for my tastes). This icing saved those cookies!!! The glaze dried to a nice finish and the sprinkles adhered nicely to the glaze. Thank you so much for posting this recipe. I'm sure that I will be using this to ice more cookies in the future!

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I made some vegan biscotti and used this glaze to finish them off, what a delicious glaze this is.

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This worked out perfect for what I was making..Boston Cream Pie. It was one of the only recipes without cream which I never have on hand. Very easy prep. and worked well on our pie. Thanks for the recipe,I will use it from now on.

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Very tasty! I tripled the recipe to glaze about two-dozen donuts and had plenty left over. I prepared the glaze in a saucepan in advance and kept it over low heat so it was ready when I needed it. I topped with sprinkles while the glaze was still warm and they ended up sticking a lot better than the last glaze I used. Thanks!

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AWESOME!!! 10 stars. we made it to put on home-made donuts and it was gone in under 10 minutes. Thanks for the recipe

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Very quick and easy. Tastes great! Thank you:)

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Wonderful! Rich chocolate flavor! I also used on Beet Brownies Beet Brownies as it was suggested in the recipe by smiles4u. Fabulous rich combination and couldn't be easier. Would be wonderful on cookies, cakes, whatever. I like that this only makes a cup since, especially on brownies, I don't like a thick layer of frosting. Used melted butter but would use oil next time for a healthier option. Thanks for sharing the recipe!

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