Ganache - Chocolate Glaze

I used mint extract because I am adding  this to a chocolate cut-out cookie... or you can just drizzle on a cookie and embellish with nuts and/or candies.

Ganache #1:

Ingredients:

•  3/4 cup semisweet chocolate chips
•  1 tbsp milk
•  1 tsp mint extract ( optional)
•  1 tbsp butter

Tips:

1. Crushed peppermint candies and a chocolate drizzle on a plain white sugar cookie add the "wow" to delicious frosted chocolate cookies.

Ganache #2:

Ingredients:

1/4 cup butter or margarine

2 tablespoons corn syrup

1 cup semisweet chocolate chips (6 oz)

Gel food coloring, if desired

ALSO SEE Chocolat-Mint Cookies from Betty Crocker

Chocolate Glaze That Hardens

Finding a chocolate glaze that hardens can be tough. Ganaches are good but require heating up stuff on the stove. I just wanted a glaze I could dunk a cookie in or glaze a donut with.

2 tablespoons melted butter or 2 tablespoons oil (melted coconut oil works fine too)

2 tablespoons unsweetened cocoa.

2 tablespoons hot water.

1 cup confectioners' sugar.

1/2 teaspoon vanilla.

Instructions:

1.  Mix together ingredients in a bowl. Stir until smooth. Add additional hot water (1-2 teaspoons at a time) to thin if needed.
As sauce cools it will begin to thicken.  To keep at the same consistency you may need to add in an additional  teaspoons of water at a time to thin and keep in it's original form.
2.  Dip cookies, donuts, or pour over cake or cupcakes for a glaze.
3.  Glaze makes enough to dip the tops of approximately 12 cookies, donut holes, or tops 6-12 regular donuts, the tops of 12-18 mini donuts, one 9" round cake or 8-12 cupcakes.

BONUS - CHOCOLATE GLAZE ICING

INGREDIENTS

• ½ cup cocoa powder
• 1½ cups powdered sugar
• 1 teaspoon corn syrup
• 4 Tablespoons milk/water

INSTRUCTIONS
Mix powdered sugar, cocoa with corn syrup and water or milk until smooth and creamy. Apply to cooled cookies.

Copyright 2001-2025 LoriAnn.