Homemade chocolate icing is our Test Kitchen's secret to putting the finishing touch on Bundt cakes, cake donuts, and even, fresh fruit. Making homemade chocolate glaze allows you to get the flavor and consistency just right. This recipe makes a glaze that's thin enough to drizzle and will set when cooled. All it takes is melting the chocolate and adding a couple of other pantry ingredients.
Ingredients for Chocolate Icing
You'll need just a few ingredients to make homemade chocolate glaze.
- Chocolate: The chocolate is the most important ingredient in making homemade chocolate glaze. For the best texture, look for chocolate bars that you chop up rather than chocolate chips. In a pinch, semi-sweet chocolate chips can be used in place of semi-sweet baking chocolate. The glaze will be slightly grainy. Our Test Kitchen found the best chocolate to use for chocolate glaze is semi-sweet. It has the perfect balance of sweetness and bitterness.
- Butter: Adding butter to the glaze helps with the texture and richness of the finished topping.
- Corn Syrup: Corn syrup is essential for achieving the silky, drizzle-worthy texture that you want in a glaze.
What Is Chocolate Glaze Used For?
There are endless uses for a bowl of homemade chocolate glaze. Here are a few of our favorite uses for chocolate glaze.
- Chocolate Glaze for Donuts: Grab a box of plain store-bought donuts and add the glaze just before serving.
- Chocolate Glaze for Cake: Rather than a thick buttercream or whipped cream, try drizzling chocolate glaze on your next layer cake, Bundt cake, or slice of pound cake.
- Chocolate Glaze for Ice Cream: Have leftover chocolate glaze? Try drizzling it on your next bowl of ice cream or frozen yogurt.
There are so many ways to customize your chocolate icing recipe. Try adding a few drops of mint extract or a splash of espresso or espresso powder to amp up the chocolate flavors. If you want your glaze to be less sweet, try using bittersweet chocolate or dark chocolate.
Ingredients
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1 cup chopped semi sweet chocolate
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1/4 cup butter, room temperature
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2 to 3 tablespoons light-color corn syrup
Directions
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In a medium bowl melt chocolate in microwave on 70% power 1 minute. Stir; cook 30 to 60 seconds more or until chocolate melts. Stir in softened butter.
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Whisk in 2 to 3 Tbsp. light-color corn syrup until glossy. Use immediately.
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Drizzle or dip the surface of a cookie or doughnut into the glaze. Place on cooling rack to allow glaze to set up (about 30 minutes).
Nutrition Facts (per serving)
| 119 | Calories |
| 8g | Fat |
| 13g | Carbs |
| 1g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 119 | |
| % Daily Value * | |
| Total Fat 8.2g | 11% |
| Saturated Fat 5g | 25% |
| Cholesterol 10.2mg | 3% |
| Sodium 35.4mg | 2% |
| Total Carbohydrate 13.4g | 5% |
| Dietary Fiber 0.9g | 3% |
| Total Sugars 12.1g | |
| Protein 0.7g | 1% |
| Vitamin D 0mcg | 0% |
| Vitamin C 0mg | 0% |
| Calcium 6.5mg | 0% |
| Iron 0.5mg | 3% |
| Potassium 54.2mg | 1% |
| Fatty acids, total trans 0.2g | |
| Vitamin D 0IU | |
| Alanine 0g | |
| Arginine 0g | |
| Ash 0.3g | |
| Aspartic acid 0.1g | |
| Caffeine 9mg | |
| Carotene, alpha 0mcg | |
| Choline, total 4.1mg | |
| Copper, Cu 0.1mg | |
| Cystine 0g | |
| Energy 497.5kJ | |
| Fluoride, F 0.1mcg | |
| Folate, total 2mcg | |
| Glutamic acid 0.1g | |
| Glycine 0g | |
| Histidine 0g | |
| Isoleucine 0g | |
| Leucine 0g | |
| Lysine 0g | |
| Methionine 0g | |
| Magnesium, Mg 16.9mg | |
| Manganese, Mn 0.1mg | |
| Niacin 0.1mg | |
| Phosphorus, P 20.3mg | |
| Pantothenic acid 0mg | |
| Phenylalanine 0g | |
| Proline 0g | |
| Retinol 31.7mcg | |
| Selenium, Se 0.7mcg | |
| Serine 0g | |
| Theobromine 70.6mg | |
| Threonine 0g | |
| Vitamin E (alpha-tocopherol) 0.1mg | |
| Tryptophan 0g | |
| Tyrosine 0g | |
| Valine 0g | |
| Vitamin A, IU 118.2IU | |
| Vitamin A, RAE 32.3mcg | |
| Vitamin B-12 0mcg | |
| Vitamin B-6 0mg | |
| Vitamin K (phylloquinone) 1.1mcg | |
| Water 2.1g | |
| Zinc, Zn 0.3mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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