Prep 5 mins
Cook 5 mins
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..
- 29.58 ml melted margarine or 29.58 ml oil
- 29.58 ml unsweetened cocoa
- 29.58 ml hot water
- 236.59 ml confectioners' sugar
- 2.46 ml vanilla
- Combine melted margarine or oil, cocoa, and hot water.
- Blend in confectioners' sugar and vanilla.
- Pour or spread on brownies or cake.
- Glaze will harden 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.
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.
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,