Hard Chocolate Glaze Recipe - Allrecipes.com
Hard Chocolate Glaze Recipe
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Hard Chocolate Glaze
A simple but decadent chocolate glaze that spreads on easy. See more

Hard Chocolate Glaze

Recipe by  

"A chocolate glaze that sets up hard. Use it on cakes or brownies."

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Ingredients Edit and Save

Original recipe makes 1 glaze for 1 cake Change Servings


  1. Chop the chocolate into small pieces. Combine chocolate with butter in the top of a double boiler, over simmering water. Stir frequently until melted and smooth. Remove from heat.
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Reviews More Reviews

Nov 26, 2005

This was so easy. I figured out that I could just use a little over a cup of semi-sweet chocolate chips in place of the squares. I was looking for the recipe that would taste like a candy bar on the cake and this does.

Mar 09, 2008

In a word, PERFECT. I used good quality chocolate (Scharffenerger) and used this to glaze little egg shaped cakes made with the "Black Chocolate Cake" recipe. This was so easy, so quick, so rich and delicious. Shiny and glossy, very easy to work with, and sets up nicely. I kept the glaze in a double boiler and kept it warm as I glazed my little cakes--just dipped each cake--and had them glazed in a New York minute! I am so impressed with this glaze that not only will it become one of my favorite recipes, but I'm also going to tinker with it to make a white chocolate version as well (may have to adjust the butter for it, but I'll figure it out!) I believe that sooner or later this simple and beautiful glaze will "catch on" and it will become one of the favorites on this site!

Apr 12, 2006

Wonderful thick rich chocolate that holds it shape without being hard. Used this on flourless chocolate cake II from this site that I made in mini muffin tins. I was able to stack these mini cakes with no sticking!

May 14, 2008

Fantastic recipe! Here's a trick I learned from my dad: you don't need a double boiler to melt the chocolate! With the water heating in a regular saucepan, put two thick glass tumblers into the water. These become your double boiler! Put 1/2 the butter and chocolate into each glass slowly and stir with a butter knife or a spoon until everything has melted. I would suggest at least with this method to put the butter in first because it's harder to get it to melt if you melt the chocolate first. And experiment with different types of chocolate! I used 4 oz Nestle semi-sweet baking chocolate, 3 oz Ghirardelli 70% dark and 3oz Ghirardelli 100% cocoa and it came out delicious! I'd like to see how a few oz of mint chocolate would come out, too. :-) Good recipe! Will use again!!

Oct 30, 2005

I used this on sugar cookies: I dipped my Hallowe'en cat cookies right into the bowl. It made a tasty, firm (not hard) coating. I made half a recipe, and used chocolate chips: 1/4 cup of cold butter with 5 oz of chips in the microwave for one minute, then stirred. They were awesome cookies!

May 15, 2005

This recipe is fabulous! I don't know why more people haven't tried it. I used it b/c the ingredients were simple, none of that corn syrup nonesense! I used 2 1/2 4oz Ghirardelli baking bars.(Each 4 oz. Bar Contains 8 sections(1/2 oz. each). 2 sections equal 1 oz. I have to admit I am horrible with math so I was confussed with the measurements for the chocolate. I used regular butter b/c I didn't have unsalted. As soon as I poored the glaze on my bundt cake it started to stiffen and has a wonderful shine to it. Not to mention it tastes great. I love it and will use this from now on. Thank you Trica for making my day and my cake great!

Jun 30, 2007

Another nice thing about this recipe is that you can pour the glaze on top of a warm cake. (I did it with a 11x7" pan). Just tilt the pan to distribute the glaze. Great when you're in a hurry and don't want to wait for the cake to cool in order to frost it. Thank you!

Aug 16, 2007

It was easy to make, and looked very nice, but I just didn't think it tasted perfect. Next time I will add Vanilla or almond extract to give it a little something extra. It stayed liquid long enough to work with, but set up nicely as soon as I put the cupcakes into the refrigerator.


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  • Calories
  • 184 kcal
  • 9%
  • Carbohydrates
  • 13.3 g
  • 4%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 15.2 g
  • 23%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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