Finding a chocolate glaze that hardens can be tough. Ganaches are good but require heating up stuff on the stove. I just wanted a glaze I could dunk a cookie in or glaze a donut with. Was that too much to ask?
It was. I tried a bunch of different chocolate glazes that claimed they would harden but they didn't work out so good.
This one does. And I even used it to make a great grain free donut recipe that you'll get to use this recipe for on Friday. I'm making BIG promises of great taste with a grain free dessert so you'll want to stop back Friday.
Of course today you can be really evil and use this glaze to make some chocolate covered cookies with.
Chocolate Glaze That Hardens
Ingredients
- 2 tablespoons melted butter or 2 tablespoons oil (melted coconut oil works fine too)
- 2 tablespoons unsweetened cocoa
- 2 tablespoons hot water
- 1 cup confectioners' sugar
- ½ teaspoon vanilla
Instructions
- Mix together ingredients in a bowl. Stir until smooth. Add additional hot water (1-2 teaspoons at a time) to thin if needed. As sauce cools it will begin to thicken. To keep at the same consistency you may need to add in an additional 1-2 teaspoons of water at a time to thin and keep in it's original form. Dip cookies, donuts, or pour over cake or cupcakes for a glaze.
- Glaze makes enough to dip the tops of approximately 12 cookies depending on size, 12-18 donut holes, the tops of 6-12 regular donuts, the tops of 12-18 mini donuts, one 9" round cake or the tops of 8-12 cupcakes.
I'm using this on banana bread mini donuts, sugar cookies and chocolate cookies. It hardened on the donuts already. I had a problem with my frosting and glaze soaking into the donuts, which looked bad. I used coconut oil by the way. I haven't tried the finished product but the glaze tasted good and hardened so I'm happy!
So glad it worked for you. Happy holidays...your recipes sound delicious!
The taste was great! Hubby was very happy to see the chocolate glaze??? I'd like to share a picture of our finished goodies! I was also trying to find a way to make other flavors of glaze. Was able to do a lemon but it took lots more of sugar than the chocolate glaze.
FANTASTIC! WORKS! THANK YOU!!!
Thanks! Do you have any idea how to make a white chocolate coating that hardens? We don't use dairy and I found some vegan white chocolate chips to experiment with.
I don't but please tell me where you've found some vegan white chocolate chips! None of the health food stores sell any around here and the few I've found are not very tasty. Would love to know where I can find some! White chocolate is a lot harder to work with for me than chocolate so I would use a lower temperature to start. Let me know how it goes!
I cut up banana bread into square slices about 2" and the glaze worked very well (and was absolutely delicious!) But didn't harden as well as in your photos. Could this be because of the moistness of the bread? Or did I not use enough sugar?
Possibly. Sometimes depending on humidity, I'll have to adjust a little by using more sugar or moisture to get the glaze to harden. NOt much, but a little. Your recipe sounds delicious!
Hello, can I add hazelnut spread to this? If so, do I have to change anything else?
You can certainly try it! I think it would still set up but it might be a little softer. let me know how it works!
Any suggestion if I want to make this a vanilla glaze as I'm baking black & white cookies?
It's really hard to get a hard vanilla glaze. I usually see people use the white melting chips. I like the Guittard or Ghiradelli white chocolate chips because they have a really rich vanilla taste to them (and not so much white chocolate). I also saw this as a white frosting that hardens. https://www.julieseatsandtreats.com/homemade-sugar-cookie-frosting-that-hardens/ Hope that helps and let me know how the cookies turn out!
Can you use this for eclairs?
Yes, I use this recipe for toppings on eclairs. I have a dairy free gluten free eclair recipe too. It has a similar topping if you want to look at it. Either one works fine though I've used both this chocolate topping and the one on the eclairs for toppings. Let me know how it works out for you! https://burntapple.com/2016/03/30/gluten-free-dairy-free-eclairs/
This worked great for me! I did find I needed to add another 2 teaspoons of cocoa powder, but I think that's because of the kind I used. It hardened the way I wanted and it taste great! Thanks for the recipe.
So glad that it worked for you! Glad that you liked it.
I'm trying to recreate a bakery cake that had a thick hard outer shell of chocolate ganache NOT SHINY . I'm not sure if the bakery put several layers of ganache to create the thickness, but I have never tried to ganache a cake so I need help.. Any suggestions?
I wish I could answer this better for you. I don't do a lot with ganaches other than simple ones. Would a slabbed ganache be what you are looking for? https://www.instructables.com/Advanced-Truffle-Making-Slabbed-Ganache-and-Multi/
My Great Aunt used to make yellow-cake cupcakes. Then stacked up the cupcakes kind of like a pyramid and then poured icing over the stack. It hardened and all the cupcakes were kind of stuck together - but so good. I am going to try your recipe for the icing since none of my family members have the original recipe.
Thank you for posting!
Your welcome please let me know how it works out! Excited to see and hear how it goes!
Hi. Using your recipe, how would you prevent the bottom of chocolate dipped cookies from sticking to either parchment or wax paper or a cooling rack? Or would you use something them to cool them on until they're set?
I've used parchment and wax paper to help prevent them from sticking.