Dark Chocolate Glaze


The secret to this glaze is working with it when it’s cooled down. Significantly. Otherwise you’ll have a drippy/runny mess. Which still works (once it’s cooled) but is messier and harder to work with.


  • 4 oz semi-sweet chocolate baking bar, broken into 1-inch pieces
  • 3 T. butter
  • 1 T. whole milk
  • 1 T. light corn syrup
  • 1/4 tsp. vanilla


Melt chocolate and butter in the top of a double boiler or in a heatproof bowl over barely simmering water. Stir occasionally until smooth and remove from heat. Stir in milk, corn syrup and vanilla.

If you’re using this recipe to glaze a flourless chocolate cake (as I did), you may wish to double the recipe – depending on how thick of a glaze you want on your cake. My glaze was so thick it was more like ganache!

Recipe rating: 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s