Le Food Snob


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: 

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