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.

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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

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Reviewer:

Baker Bee

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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.

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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!

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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.

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Reviewer:

TAMI426

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

Reviewed: Jan. 29, 2012

Perfect, don't let anybody tell you it's too much butter. Use a small bowl so it's deep enough to dip things into it.

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Reviewer:

Vaiva

Reviewed: Jan. 15, 2012

Excellent and easy, just what I was looking for! My picture posted is shown on Country Pound Cake (also from this site). I poured it on while still warm and when it cooled down, it hardened beautifully. I used some good quality 70% cocoa chocolate bars, yummy!

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Reviewer:

ANJACKSON

Cooking Level: Expert

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

Reviewed: Dec. 11, 2011

I have used this for many occasions over a couple of years (cupcakes, macaroons, over bundt cakes, on cookies etc) and it works perfect every time! I measure out the chocolate and butter and melt in the microwave on low for a minute or two and it works great.

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Reviewer:

Sweets are me

Cooking Level: Intermediate

Reviewed: Apr. 23, 2011

This is a wonderful chocolatey glaze that dries hard and looks sensational. I have made it several times now, the latest with a little added peppermint oil to complement mint-flavored Oreo Truffles from this site. I dipped each cold truffle into one recipe of the glaze and let it dry. Then I dipped the top in again so I could catch some of the Oreo crumbled cookies as dictated in the truffle recipe. Yum!

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Reviewer:

Marianne

Cooking Level: Intermediate

Reviewed: Apr. 4, 2011

I haven't tasted it yet, but it was so easy to make. unfortunately it wasn't as easy to put on the cake, I had wayyyy too much and it looked like a chocolate fondue fountain! I'll need to place my cake in another dish and wash everything up once it hardens.

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