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Make perfectly smooth and silky Chocolate Glaze from scratch with this super easy recipe. All you need is 4 ingredients and 5 minutes! This glossy glaze is perfect for dipping gluten-free donuts and eclairs or drizzling over everything from bundt cakes to brownies.
The Best Chocolate Glaze (For Donuts and More!)
I think everyone should have a good chocolate glaze recipe like this one. It’s not difficult, requires simple ingredients, and it’s such a perfect way to bring a little shine to so many homemade desserts!
I’ll use this rich glaze as a topping for Chocolate Donuts and Gluten-Free Eclairs just as often as I’ll drizzle it over a Chocolate Bundt Cake. It’s versatile, velvety, and takes minutes to make. I’ll definitely be making this glaze over and over again!
What Is the Difference Between Chocolate Glaze and Ganache?
Ganache is a type of chocolate icing (thinner than frosting, thicker than glaze) that hardens as it dries. Meanwhile, the chocolate glaze will still set, but won’t harden the same way as a ganache. This makes a glaze ideal for garnishing desserts like donuts and cakes that call for soft icing.
This recipe falls somewhere between a glaze and a chocolate ganache. Like a ganache, it’s made with melted chocolate and heavy cream, yet it also has corn syrup to make it pliable and dippable, like a traditional glaze. It’s also not quite as thick as a traditional Fudge Sauce like you often use on sundaes.
What You’ll Need
You need only 4 ingredients to make the perfect chocolate glaze for all your donuts, pastries, and more homemade goodies. Below is a quick overview, and don’t forget to refer to the recipe card for the full ingredient details:
- Chocolate Chips: I recommend using good-quality semi-sweet chocolate chips, as they’ll melt down the smoothest. You can also use nice quality chopped chocolate bars if you prefer.
- Heavy Cream: Use full-fat heavy whipping cream for the silkiest, creamiest glaze.
- Butter: For extra richness. You can use salted or unsalted butter.
- Corn Syrup: Just a tablespoon of corn syrup (either light or dark) enhances the texture and finish of the chocolate glaze, see below.
What Does Corn Syrup Do In Glaze?
Adding corn syrup prevents the sugars in the melted chocolate from crystallizing. This keeps the chocolate glaze super smooth and syrupy, with a glossy finish.
How to Make Glossy Chocolate Glaze
Making homemade chocolate glaze is a quick 3-step process:
- Prep: First, add the chocolate chips to a microwave-safe bowl. Choose a bowl that’s wide enough to dip whichever dessert you’re making.
- Heat: Next, warm the heavy cream, and pour the hot cream over the chocolate. Leave the chocolate chips to sit and melt for about 5 minutes.
- Stir: Lastly, stir in the butter and corn syrup. Give everything a whisk to combine, and your chocolate glaze is ready for dipping!
Tips for Success
There’s a lot to love about an easy chocolate glaze recipe! Without a doubt, you’ll want to have this smooth sauce on repeat. Here are some final tips for getting it perfect every time:
- Scale the recipe. This glaze recipe makes just over 3/4 cups, enough to dip about 18 eclairs. Feel free to scale the ingredients up or down depending on how much glaze you’ll need.
- Why is my chocolate glaze too thick? The longer the glaze sits after it’s made, the thicker it will get. Keep the glaze covered tightly if you’re not using it right away. If the glaze becomes too thick to dip, you can also warm it again either in the microwave on low or in a double boiler.
- Hands off the glazed goods. Do your best not to handle your donuts or dipped baked goods while the glaze sets. It sets quickly enough, but like mirror glazes and other shiny pourable glazes, it is susceptible to fingerprints! For best results, try not to touch the glaze even after it’s been poured or dipped.
This recipe calls for semi-sweet chocolate chips, but you can use another type of chocolate, like milk chocolate, dark chocolate, or even white chocolate. Keep in mind that the higher quality chocolate you use, the better your glaze will be.
Sometimes I’ll flavor this glaze with a few drops of vanilla extract, or peppermint extract. You could even substitute the cream with Bailey’s Irish Cream for a flavor that’s close to my 5-Minute Baileys Chocolate Sauce. So many possibilities!
Ways to Use Chocolate Glaze
Aside from eating it out of the bowl with a spoon (you will be tempted), there are so many ways to make use of this chocolate glaze. It’s perfect for dipping Gluten Free Chocolate Donuts or instead of the glaze on the Air Fryer Gluten Free Donuts, but I never run out of new desserts to decorate. Here are some easy ideas:
- Cakes and Brownies: Use this glaze as a garnish for drip cakes (like my Gluten Free Chocolate Cake), pour it over bundt cakes, or top Gluten Free Brownies for a glossy finish.
- Gluten-Free Eclairs: Make homemade eclairs filled with Vanilla Pastry Cream dipped in chocolate glaze.
- Gluten-Free Cream Puffs: Fill Gluten-Free Choux Pastry with whipped cream and drizzle the tops with chocolate glaze. Or, fill the pastry with vanilla ice cream to make profiteroles.
- Ice Cream: Use this sauce as a topping for No-Churn Cookies and Cream Ice Cream. Or, drizzle it over vanilla ice cream and whipped cream to make a homemade sundae.
How to Store Homemade Chocolate Glaze
Store leftover chocolate glaze covered tightly in the fridge for up to one week. I recommend taking it out about 20 minutes before you plan to use it, to bring it back to room temperature. If you still find the glaze is on the thicker side, warm it a bit in the microwave and give it a stir.
You can usually store glazed baked goods at room temperature for a couple of days. Refer to the storage instructions for individual recipes.
Can I Freeze the Chocolate Glaze?
Yes. The glaze can be stored airtight and frozen for up to 1 month. Defrost the glaze in the fridge and then bring it to room temperature. Give it a whisk before you use it.
Easy Chocolate Glaze
- 1/2 cup semi-sweet chocolate chips
- 1/4 Cup Heavy Cream
- 1 Tablespoon Butter
- 1 Tablespoon Corn Syrup
- Place the chocolate chips in a heat-proof bowl that is wide enough for dipping.
- Heat the cream in the microwave on high for 1 minute.
- Pour the hot cream over the chocolate chips and allow to sit for 5 minutes.
- Add the butter and corn syrup to the chocolate chips and whisk everything together until smooth.
- Dip the tops of your donuts (or eclairs, etc.) in chocolate and gently shake them to get off any excess. Place the baked goods on a cooling rack to allow the chocolate to dry.