Chocolate Glaze (That Hardens when Cool)

"ISO: Chocolate Glaze that dries hard using cocoa and without... Saw this and found the answer. This would be good now with Valentine's Day is near. Try using it like those chocolate dips they have in ice cream shops; it hardens into a shell on the ice cream. Or use it to top your favorite cookie, cupcake, cheesecake, brownie, etc.."
 
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photo by mailbelle photo by mailbelle
photo by mailbelle
photo by melwiley photo by melwiley
photo by julinaonfood photo by julinaonfood
photo by Chef Joey Z. photo by Chef Joey Z.
Ready In:
10mins
Ingredients:
5
Yields:
1 cup
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ingredients

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directions

  • Combine melted margarine or oil, cocoa, and hot water.
  • Blend in confectioners' sugar and vanilla.
  • Pour or spread on brownies or cake.
  • Glaze will harden when cool.

Questions & Replies

  1. Can I use this to pour as glaze over truffles? I want a hard cocoa powder coating
     
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Reviews

  1. I have made this so many times - sorry I forgot to rate it. Always works. always tastes great, and can be made in a flash. I use it on cakes, cookies, brownies, to dip strawberries or bananas when it is still soft - perfect for so many things,
     
  2. this is a good icing for a bundt type cake or brownies, but it is not at all like the hard shell you get on ice cream. This doesn't get that hard. To get the true hard shell chocolate, the type you can pick up with your fingers without it sticking to them is by using chocolate chips, butter and corn syrup.
     
  3. This was good frosting, but not like Magic Shell that hardens. For that, you need to use coconut oil or non-hydrogenated vegetable shortening (NOT Crisco). Coconut oil hardens when cool, at around 70 degrees F and below. So, it may not even work as a harder shell for cakes, as cakes are not as cold as say, ice cream.
     
  4. Made to cover 24 cupcakes that I had filled with cream. I had to double it to cover all the cupcakes. It hardened just fine, but did melt pretty quickly at room temp. I was looking for something that hardened & stayed hard, like the previous comment by Chef #553722 mentioned in their review. Over all a decent glaze though.
     
  5. I used this recipe to ice some chocolate cut-out cookies that didn't have enough chocolate flavor (for my tastes). This icing saved those cookies!!! The glaze dried to a nice finish and the sprinkles adhered nicely to the glaze. Thank you so much for posting this recipe. I'm sure that I will be using this to ice more cookies in the future!
     
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Tweaks

  1. So easy and so very tasty. I used butter instead of margarine or oil because I prefer the taste of real butter. I used it on top of brownies and put it on when the brownies were about 5 minutes out of the oven. It spread so nicely and started to harden quickly. Looks smooth and rich. I put a little more cocoa in than called for and it was plenty chocolately. It's so rich and chocolately that it's surprising that it doesn't contain real melted chocolate & cream. I highly recommend this.
     

RECIPE SUBMITTED BY

<p>Click to feed animals I'm a retired teacher now living in&nbsp;the Jamaica Plain area of Boston. I have one daughter, 2 granddaughters, and 1 great-grandson(17 yo Dec '11)! I've travelled a bit throughout Europe and the U.S. as well as Honduras and Costa Rica. I think I may have some gypsy ancestors! I love to travel but am not able to anymore. So I do a LOT of reading instead. My current craft passion is knittng but I have dabbled in just about everything. I've done leaded glass work(stained glass), which I love; am working on counted cross stitch; and am willing to try any craft, at least once! I've also worked for a major insurance company as a case analyst. I have 2 cats, Teddy BB 11 .o. on the 19th of Feb, and CiCi who will be 5 years old on Mar 6th. src=http://i23.photobucket.com/albums/b399/susied214/orn.jpg&gt;</p>
 
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