Dairy-Free Chocolate Glaze (Parve, Passover)

Dairy-Free Chocolate Glaze
Dairy-Free Chocolate Glaze. © Miri Rotkovitz
  • 22 mins
  • Prep: 10 mins,
  • Cook: 12 mins
  • Yield: Makes about 1-1/2 cups
Ratings (5)

Necessity was the mother of invention for Giora Shimoni when he created this dairy-free chocolate glaze. He says he'd frequently bake a cake, only to find that he "lacked the powdered sugar needed to make the icing." Then he hit on this combination -- essentially a DIY cocoa powder-based chocolate syrup enriched with dark chocolate and vanilla -- which produces a thick, glossy, almost ganache-like glaze. While Shimoni uses it for cake, I found it's also well suited for filling sandwich cookies, drizzling over desserts, or as a dip for fruit. 

Miri's Recipe Testing Notes and Tips:

Shimoni's original recipe used margarine, but I prefer to avoid it, as most pareve brands contain dangerous trans fats, and impart an unpleasantly waxy mouthfeel. I used virgin (aka unrefined) coconut oil with good results. Note that this will add a bit of coconut flavor to the frosting, so if you want a more neutral flavor, opt for a non-hydrogenated margarine. Many cooks swear by Earth Balance Buttery Spread, though I find it too salty for most sweet recipes. 

This recipe will thicken considerably as it cools, so if you're using it to glaze a cake, try to work with it quickly while it is still warm. Note that if you refrigerate the frosting, it will become very firm and hard to spread -- but it will be perfect for rolling into truffles, or for stuffing into dried fruit. 

Updated by Miri Rotkovitz

What You'll Need

  • 3/4 cup sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup water
  • 3 tablespoons virgin coconut oil or non-hydrogenated margarine
  • 2 ounces (50 grams) dark or semi-sweet pareve chocolate, chopped
  • 1 teaspoon pure vanilla extract

How to Make It

1. In a medium, heavy-bottomed saucepan set over medium-high heat, whisk together the sugar, cocoa powder, and water until lump-free. Bring to a boil, reduce the heat heat to low, and  simmer gently for 10-12 minutes, or until thick and syrupy. Remove from the heat.

2. Add the coconut oil or non-hydrogenated margarine and chocolate. Stir until the oil and chocolate melt, the ingredients are thoroughly combined, and the icing is slightly thickened.

Add the vanilla and mix well. 

3. While still warm and spreadable, use the glaze to frost cake, brownies, or cookies. (If you are working with soft or delicate cakes, you may want to pour the glaze, then gently use an offset spatula to smooth it. Or, let the glaze run down the sides of the cake in a free-form drizzle.) Set the decorated cake or cookies aside to allow the glaze to cool and firm up.