Hello again there, folks. A nice chocolate glaze can take your cookies or cakes to the next level, and while there are many ways to make a glaze, this simple recipe will give you a decent all-rounder for everyday baking.
What is a simple chocolate glaze?
When you don’t want to overcomplicate a chocolate glaze and you just want something quick and easy to put together, this recipe ought to do you just fine.
There are many types of glazing used in baking, some with a brittle, hard texture, others very soft – almost like a ganache. There are many other excellent recipes and techniques you can use to make these specific types of glaze, but this recipe gives you something that sets a little on the softer side but gives a nice coating.
Ingredients in chocolate glazing
This is a two-ingredient recipe, but there are some notable variations you can make:
- Chocolate: you can use any type of real chocolate, bar or chips. I used an 85% dark chocolate which is quite bitter and not very sweet, but use a chocolate with lower content if you prefer something sweeter.
- Coconut Oil: you only need a little coconut oil, but it helps the chocolate set better than if using butter – just don’t use too much coconut oil. More importantly, it gives the glaze a nice sheen and soft texture.
What is chocolate glazing used in?
This is intended to be a quick, versatile chocolate glaze for many baking recipes.
It will work well as an all-purpose glaze for things like: sweet scones, topping cinnamon rolls or sweet buns, doughnuts, loaf cakes, pound cakes, German Lebkuchen, and much more.
You can also use this as a simple dip for fruits, churros, or other snacks.
Tips & tricks for homemade glazing
The most important tip for making a simple 2-ingredient chocolate glaze is to melt the chocolate gently and gradually. You can microwave it, but in very short intervals. Doing it in a saucepan over medium-low heat or in a bain-marie is much better since you can better control the heat and avoid scorching the chocolate.
Secondly, the coconut oil doesn’t really help the chocolate to set. It works as a plasticiser – almost like an emulsion – which means that heating too quickly can separate the oil from the chocolate and ruin a smooth result.
Lastly, when using this to coat freshly baked cakes or cookies, let them cool completely before applying the melted glaze. If your recipe calls for a chocolate glaze, it’s usually one of the last steps in the process.
Description
This simple, no-fuss chocolate glaze only uses two ingredients and takes very little time to make. You can use it as an all-purpose glaze for pastries, cakes, cookies, and more.
Ingredients
Chocolate Glaze
Instructions
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Coarsely chop the chocolate into smaller chunks and place into a saucepan (or heatproof bowl if using a bain-marie).
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Melt gently on medium-low heat and add 1 tbsp coconut oil. Stir to combine. When chocolate and coconut oil are combined and fully melted, remove from heat.
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Use immediately. Pour over fully cooled baked goods or use as desired.
Note
- Storage: best used immediately. Can be refrigerated then reheated again, however.
- Chocolate Choice: since chocolate is pretty much the only ingredient, try to use a high-quality chocolate. A good-quality chocolate will melt better and give a glossier finish.
- Consistency: be conservative with the coconut oil, otherwise the chocolate will not set firmly. Add a little more chocolate to compensate if it's a little too soft.
