Chocolate Water Glaze

Recipe by WaterMelon
READY IN: 10mins
YIELD: 2 1/2 cups


  • 12
    ounces semisweet chocolate or 12 ounces bittersweet chocolate, chopped. (2 cups)
  • 6
    tablespoons very hot water, more if needed.


  • Double Boiler Method: Melt chocolate in a pan set over hot (not boiling) water.
  • Stir until smooth.
  • Microwave Method: Melt chocolate in a microwave-safe bowl.
  • Microwave at LOW or MED for 30 sec.
  • Remove and stir.
  • If not completely melted, continue microwaving.
  • Stir until smooth.
  • Once chocolate is completely melted and smooth, whisk in the hot water all at once (not slowly or the chocolate may seize) until the mixture is satiny smooth.
  • It will have consistency of softly whipped cream.
  • If you wish the glaze to be thinner, whisk in another TB (or more) of hot water.
  • Glaze the cake- tilt it to help glaze flow and/or use a spatula to spread.
  • Let the glaze set.
  • If the weather is too warm, refrigerate the cake to let glaze set.
  • The gloss disappears in hot weather but returns at room temperature.
  • Beware of fingerprints on the glaze; they show.