Use this delicious chocolate glaze on slices of pound cake or on plain butter cookies or bars. Make it thin to drizzle over a cake or doughnuts, or thicken it with extra confectioners' sugar for a more substantial coating.
This recipe will make enough to drizzle over a loaf cake or Bundt cake, and it is easily doubled.
If you are looking for a thin chocolate icing that will become firm, not sticky, this is an excellent choice.
- 2 tablespoons butter
- 2 ounces chocolate (unsweetened)
- 1 cup confectioners' sugar
- 2 tablespoons water (boiling)
- Combine the butter and chocolate in a saucepan over low heat. Cook, stirring until melted.
- Sift the confectioners' sugar into a small bowl.
- Stir the sifted sugar into the melted butter and chocolate. Beat the mixture, adding boiling water until thinned as desired. If you happen to find it too thin, add a little more confectioners' sugar. If too thick, add more hot water.
- Drizzle the chocolate glaze over cake or use it as a cookie or brownie icing. It makes an excellent glaze for cream puffs, eclairs, or doughnuts.
- If it stands too long, it will thicken. Just put it over the heat to thin it out again.
- Add about 1/4 teaspoon of vanilla to the glaze for extra flavor.
- Garnish the glazed dessert with colored sugar or sprinkles before the glaze hardens.
- Add 1/4 to 1/2 teaspoon of mint extract for a chocolate mint glaze, and then sprinkle the glazed cake or dessert with chopped peppermint candies, if desired.