5 (4)

Sauces and Condiments

Chocolate glaze

Chocolate glaze
Lawrence K. Ho / Los Angeles Times

My favorite mornings growing up, I'd wake to the sounds of Mom busy in the kitchen, rolling out freshly risen dough as a pot of oil heated on the stove. I could soon tell by the aromas wafting through the ... Read more

Total time: 15 minutes | Makes about 2 1/2 cups glaze, enough to frost a batch of doughnuts
  • 1 pound bittersweet or semi-sweet chocolate (chips or finely diced)
  • 1/4 cup (1/2 stick) butter
  • 1/2 cup heavy cream
  • 1/2 cup water
  • 3/4 teaspoon vanilla
  • 2 tablespoons corn syrup
  • Pinch salt

Step 1Place the chocolate in a large bowl.

Step 2In a medium saucepan, combine the butter, cream, water, vanilla, corn syrup and salt. Bring to a good simmer over high heat. Remove from heat.

Step 3Pour the cream mixture over the chocolate and gently stir to combine, melting the chocolate and forming a glaze.

Step 4The glaze will thicken as it cools. This makes 2 1/2 cups glaze, which will keep for up to 1 week, covered and refrigerated. Rewarm slightly to thin.


Garnish plate (đĩa rau sống)
Garnish plate (đĩa rau sống)

Faith Willinger’s tomato salad
Faith Willinger’s tomato salad

Classic potato latkes
Classic potato latkes

Euro Pane's mocha cookies
Euro Pane's mocha cookies

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sauces and Condiments

Twenty6 purple pickled cauliflower
Hot red pepper relish
Lime cilantro dressing
Green Tomato Marmalade