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You know that moment when you absolutely want an impressive cake, but don’t have time to dive into a pro-level thing? This quick chocolate glaze is a real lifesaver. Yes, because honestly, we all want something melting, shiny, without spending hours on it.
As for me, I admit I often prepare it while the cake is still baking, just to save time. And honestly, it’s amazing how easy it is: just a few basic ingredients and voilà, done. I rarely get it wrong, except when I overheat the chocolate, yes, that happens…
What I love is that this glaze can dress up any dessert. A loaf cake, a brownie, or even cupcakes for an urgent coffee with friends. Well, here, do as you like; I also tried it with white chocolate, and it works too, but I recommend dark for the flavor.
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Come on, let’s forget the complicated method, keep this recipe simple, quick, and effective. You’ll see, your next dessert will make people jealous, without stress or hassle.
Ingredients to succeed with your quick chocolate glaze
So, let’s keep it simple, okay. Here’s what you need:
- 100 g dark chocolate (choose the one you like, but avoid low-fat, it’s always less good)
- 50 g butter (yes, this gives that shiny and melting side)
- 2 tablespoons fresh cream (for creaminess, I swear, it’s magic)
- A pinch of salt (well yes, it enhances the taste and brings out the chocolate)
- Optional: a spoon of sugar or honey (if you prefer a slightly sweeter glaze, especially with very bitter dark chocolate)
Essential utensils for this lightning recipe
No need for much, that’s what I appreciate most:
- A good microwave-safe bowl
- A spatula or wooden spoon
- A small whisk (if you’re as meticulous as I am)
- A knife and chopping board to cut the chocolate
- A pastry brush if you want to make it pretty but it’s really optional
How to prepare this melting chocolate glaze in no time
Come on, let’s start the preparation. You’ll see, it’s not rocket science.
- Cut the chocolate into small pieces. I noticed that the smaller they are, the faster it melts, so patience with that.
- In your bowl, put the chocolate and butter together. Personally, I always put less butter if I want a less liquid glaze. Your call.
- Microwave to melt, in 30-second bursts, stirring in between. This avoids burning the chocolate (you’ll say, it still sometimes happens to me).
- Add the fresh cream and the pinch of salt, then mix well to get a smooth and shiny mixture.
- If you like it sweet, add your dose of sugar or honey, and mix again.
- You can pour immediately onto your cake, or let cool for 5 min for a slightly thicker and easier-to-spread texture.
I advise you to do this while your dessert is still warm, that way it spreads like a dream. But really, it’s not compulsory, especially if you like to play with textures.
Tips to know for perfect glaze every time
- Never melt the chocolate too hot or it becomes grainy.
- Stir gently but regularly to get that velvety texture.
- Fresh cream adds softness and thickens the glaze, don’t skip it.
- Serve quickly, because this glaze hardens while cooling.
- Experiment with different chocolates to vary the pleasures: dark, milk, or white.
This video shows you exactly how to make a shiny and quick glaze, perfect for a first try.
Quick chocolate glaze and its little indulgent variations
If you feel like playing a bit, adding a shot of coffee or a few drops of vanilla extract in the mix before pouring really boosts the flavor. That’s my little trick for special occasions.
Otherwise, for an ultra-shiny finish, some gently heat a small amount of glucose syrup (but honestly not necessary, especially if you’re in a hurry). I often skip it.
- Add a pinch of cinnamon or Espelette pepper for a spicy touch.
- Incorporate a spoon of peanut butter for a chocolate-peanut indulgent side.
- Try with white chocolate, even if it’s trickier, it works very well with a bit less butter.
There you go, now you have all the keys for a successful and quick glaze. Honestly, it changes life when you have a dessert to finish urgently.
I always keep the recipe handy, because you never know when the chocolate craving hits! And you, what little tricks do you use for your glazes?
I promise you, with this glaze, even the busiest can make top desserts, no headache. Come on, to your ovens, enjoy your treat!
How long can this chocolate glaze be stored?
It is preferable to consume it quickly, ideally within hours after preparation. You can keep it in the refrigerator for up to 2 days, but you will need to reheat it gently to get it back to a melting consistency.
Can this glaze be prepared in advance?
Yes, but then it must be gently warmed in a bain-marie or microwave before use so it regains its creaminess.
Can I use milk chocolate for this recipe?
Of course, milk chocolate works very well, especially if you prefer a milder taste. Just remember to adjust the sugar quantity to your taste.
How to avoid chocolate becoming grainy?
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You must melt the chocolate at a low temperature, in small 20-30 second microwaving sessions, stirring gently to prevent texture degradation.
Can other flavors be added to the glaze?
Absolutely, don’t hesitate to add some vanilla extract, coffee, or even a pinch of spices like cinnamon to personalize your glaze.
