Reviewed: Dec. 7, 2012

EXCELLENT even as Dairy Free! I whipped this up in less than 5 minutes, using dairy-free butter substitute (stick kind, gold package) & dairy free (& soy-, gluten-, & everything-but-chocolate-free chocolate nuggets. I was in a hurry, so heated everything in the microwave, 10 or so seconds at a time so it wouldn't scorch. I put it on some GF brownies that don’t taste so hot without the cream cheese swirl, & the glaze totally rescued them…this stuff would rescue anything! INCREDIBLE!!

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Reviewer:

ecanarensis

Reviewed: Dec. 5, 2012

I use this recipe on cream filled cupcakes and it has been a hit every time I make them. Thanks for the great recipe!

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Reviewer:

Ariane81

Reviewed: Nov. 13, 2012

Fantastic glaze for a chocolate cake. Excellent appearance, texture, and flavor.

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Reviewer:

MaineScott

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Living In: Auburn, Maine, USA

Reviewed: Nov. 11, 2012

I put on top of a chocolate cake recipe I found here called Too Much Chocolate. I also used the cooking spray on the spoon for the corn syrup and made it in the microwave.

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Reviewer:

eed

Reviewed: Oct. 31, 2012

This was so delicious! I added just a touch of almond extract which took it to another level. I took some of the suggestions here and simply prepared it in the microwave. Much easier!

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Reviewer:

Sonya

Reviewed: Oct. 28, 2012

Subbed honey for corn syrup. Awesome consistency, perfect for my bundt cake!

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Reviewer:

empearls

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Oct. 27, 2012

This was a good recipe to work with, but needed some tweaking. I was using it as a glaze on chocolate cupcakes. As some of the other reviewers stated this recipe can be grainy. I made mine on the stove and it was very stiff, like a bad grainy frosting. I think it really depends on your quality of chocolate and butter, elevation and your overall climate. To get rid of the grainy or thickness, ADD about a TEASPOON at a time of shortening to smooth it out. It may take a bit til you get the perfect consistency, but you will get there. Don't over do it as it can make the chocolate not set up the way you want. You can test it by using a spoon and seeing how it comes off it back in the pot. Too thick and slow, add more shortening. Too thin? Add more choc. I was doing 12 cupcakes. This recipe would probably make 16. I dipped sliced apples in my left overs :)

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