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Chocolate Icing Glaze Recipe

Eclairs dipped in Chocolate Glaze

Oh so rich. This chocolate icing glaze will make any cake, pastry, brownie–whatever!–downright divine.

yields plenty
(enough for a 9″ layered cake or a couple dozen cookies/cupcakes)

In large, heat-resistant bowl, add:

  • 2  Cups Powdered Sugar
  • 1/2 Cup Good Cocoa
  • 1/4 Cup Hot (boiling) Water
    >>use coffee in place of water for extra complexity & richness!
  • 2 TB Vanilla
  • 2TB Oil (your preference)
  • pinch of salt

    hot water bath

Blend until smooth. Consistency will be thick >>To maintain a workable, runny texture, put the bowl of glaze in a larger bowl that’s filled with hot water (as pictured).

For spreading on, a spatula is best. Or! With cakes and loaves, you can always pour the glaze over to create a nice drizzle pattern. With individual cupcakes, you can simply dip them in to coat their tops. Another possibility is to pour the glaze in a ziplock bag, close, then cut off a corner and pipe the glaze through it to create pretty designs on your baked goods.

Get decorative! Pipe the Chocolate Glaze to embellish on your cake.



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