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Nutrition Facts
Serving Size 1 cup 190g Recipe makes 1 cup)
Calories 700
Calories from Fat 218		(31%)
Amount Per Serving		%DV
	Total Fat 24.3g	37%
	Saturated Fat 4.8g	24%
	Monounsaturated Fat 11.5g
	Polyunsaturated Fat 6.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 270mg		11%
Potassium 181mg		5%
Total Carbohydrate 125.9g		41%
	Dietary Fiber 3.6g	14%
	Sugars 118.0g
Protein 2.4g		4%
how is this calculated?

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Chocolate Glaze (That Hardens when Cool)

Recipe #155392 | 10 min | 5 min prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: Nana Lee
Feb 9, 2006

ISO: Chocolate Glaze that dries hard using cocoa and without... Saw this and found the answer. This would be good now with Valentine's Day is near. Try using it like those chocolate dips they have in ice cream shops; it hardens into a shell on the ice cream. Or use it to top your favorite cookie, cupcake, cheesecake, brownie, etc..

1 cup (change servings and units)

Ingredients

2 tablespoons melted margarine or oil
2 tablespoons unsweetened cocoa
2 tablespoons hot water
1 cup confectioners' sugar
1/2 teaspoon vanilla

Directions

1
Combine melted margarine or oil, cocoa, and hot water.
2
Blend in confectioners' sugar and vanilla.
3
Pour or spread on brownies or cake.
4
Glaze will harden when cool.

Questions about this recipe?

Featured Reviews for This Recipe

From: Chef #553722

On Oct 3, 2008

this is a good icing for a bundt type cake or brownies, but it is not at all like the hard shell you get on ice cream. This doesn't get that hard. To get the true hard shell chocolate, the type you can pick up with your fingers without it sticking to them is by using chocolate chips, butter and corn syrup.

2 people found this review helpful

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From: GreenEyesCO

On Sep 16, 2008

Very good. I used it on Beet Brownies. It hasn't been long enough for it to harden but so the glaze tastes great and is exactly what I needed.

0 people found this review helpful

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From: Racheli

On Jul 10, 2006

AWESOME!!! 10 stars. we made it to put on home-made donuts and it was gone in under 10 minutes. Thanks for the recipe

5 people found this review helpful

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From: Chef #651402

On Nov 17, 2007

So easy and so very tasty. I used butter instead of margarine or oil because I prefer the taste of real butter. I used it on top of brownies and put it on when the brownies were about 5 minutes out of the oven. It spread so nicely and started to harden quickly. Looks smooth and rich. I put a little more cocoa in than called for and it was plenty chocolately. It's so rich and chocolately that it's surprising that it doesn't contain real melted chocolate & cream. I highly recommend this.

3 people found this review helpful

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Read all 19 reviews