Reviewed: May 2, 2013

I halved this recipe, used chocolate chips and put it in the microwave for 30 seconds on high, stirred and voila! Within one minute I had a nice chocolate glaze for my pastries! It couldn't get any easier!! Thanks, CCACHEF!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mi ~ (a PRO at) Being Mi

Cooking Level: Intermediate

Home Town: Alma, Michigan, USA

Living In: Topeka, Kansas, USA

Reviewed: Feb. 3, 2013

easy and delicicous. I used semi sweet chocolate chips (10 oz is about 1 cup and 1/3 of chocolate chips)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

shangella

Cooking Level: Expert

Reviewed: Dec. 17, 2012

Easy peasy!:)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

crazy bus

Cooking Level: Intermediate

Reviewed: May 29, 2012

Perfection....you just cant beat this....Definately use the unsalted butter! This is so worth it! Used this to top Pistachio Eclair Dessert from this site. Thanks!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: May 20, 2012

I made a recipe and a half of this this to coat 16 Fluffy Cake Doughnuts, which are also from this site. This was very simple to make and turned out wonderfully. Not one single complaint about this glaze. NOTE: The recipe's serving count is exact, I was very thankful for that.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Apr. 27, 2012

This reminded me of a soft ganash that sets up. It does have to be refridgerated or froze to harden. I scaled the recipe way down, just to try it, and made it in the microwave. If I made cupcakes, I would definitely try something like this as I am not a fan of most frostings. ty

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Blender Woman

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Apr. 23, 2012

Probably most experienced dessert cooks/bakers already have this recipe in their repertoire. I'm not, so I don't. I was surprised at only two ingredients and how easy it was, and it worked great. It really does set up as a hard glaze. Used it as a topping for Pistachio Eclair Dessert also on this site.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

cjucoder

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Apr. 9, 2012

This was PERFECT! !st though... I used about 1 & 1/4 C. semisweet choc. chips...and melted in the microwave...WORKED GREAT! i dipped choc. cupcakes in this..put it in the fridge to set,although you don't have to unless you want it harder/ chilled like that. Otherwise you can let it set on the counter & It is FAB:) we were litterally dipping each bite of cupcake in this at easter...and we dipped mini lemon cakes in it aswell...to die for!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Maiseheartsfashion

Cooking Level: Intermediate

Reviewed: Apr. 9, 2012

The flavour of the chocolate really comes out in this recipe. Don't skimp with the cheap stuff. I used chocolate chips to avoid chopping. Turned out great for dipping my cannoli shells.

Was this review helpful? [ YES ]
2 users found this review helpful