Chocolate Glaze

  • Yield : About 3/4 cup
  • Prep Time : 5m
  • Cook Time : 5m
  • Ready In : 10m
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Nutritional Info

This information is per serving.

  • Calories

  • Calories From Fat

  • Total Fat

  • Saturated Fat

  • Trans Fat

  • Cholesterol

  • Sodium

  • Carbohydrates

  • Dietary Fiber

  • Sugar

  • Added Sugar

  • Protein

  • Serving Size:

    1 tbsp. (15 ml)

This simple chocolate glaze has only 4 ingredients; butter, baking chocolate, powered sugar and water. It is perfect for cookies, cupcakes, Boston Cream Pie/Cake, eclairs, and doughnuts.

Use this glaze for the following recipes:

Thumbprint Cookies

Cream Puffs and Eclairs

Chocolate Cup Cakes

Cook’s Tip

This glaze thickens as it cools. If it is too thin and runny when made, allow it to set up a few minutes instead of adding more sugar. If it becomes too thick, thin by stirring in a teaspoon (5 ml) of hot water.

Substituting Cocoa Powder

The days of an 8-oz. package of baking chocolate are gone. Today, you get 4-oz. for the price of 8-oz. An alternative to baking chocolate is cocoa powder. Cocoa powder is available in 8-oz. packages and bulk. There are two types of cocoa powder; processed without alkali and processed with alkali also known as Dutch chocolate. The differences are color, taste, and nutrient value. The alkali process destroys the antioxidant chocolate flavonoids.

To substitute cocoa powder for 1-ounce of baking chocolate:

  • 3 tbsp (45 ml) cocoa powder
  • 1 tbsp (15 ml) shortening or vegetable oil


  • 2 tablespoons (30ml) butter
  • 1 oz. (28 g) unsweetened baking chocolate
  • 1 cup (120 g) sifted powdered sugar
  • 2 tablespoons (30 ml) boiling water

Method of Preparation

Step 1

Combine butter and chocolate in a small heavy sauce pan over low heat, stirring constantly until chocolate melts. Cool 3 to 4 minutes.

Step 2

Add sugar and hot water. Combine using a wood spoon or hand mixer until uniform texture. Use immediately.

Recipe Type: