Chocolate Water Glaze
photo by WaterMelon
- Ready In:
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.
Questions & Replies
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This was very simple and very delicious! I used it on Recipe #2496 which I baked in a bundt pan. Looks very nice and tastes great. I love that you can just do everything in the microwave and wisk it up. I ended up using 5 oz of semi-sweet chocolate and 4.5 tbsp of hot water and whisked it all up. It ended up perfectly pourable and set up quickly. Next time I think I'll add a little instant coffee to the water and see how that works. Thanks for sharing! I'll be using this alot!
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