Shiny Chocolate Icing

    (40)
    10 min

    With just 3 simple ingredients, this is an easy chocolate icing or glaze that can be scaled up or down depending on the quantity of buns or eclairs that you've made. It's usually enough to cover 24 fairy cakes by just dipping them in the warm chocolate icing.


    44 people made this

    Ingredients
    Makes: 350 g icing

    • 225g dark or milk chocolate, chopped
    • 120g unsalted butter
    • 1 tablespoon golden syrup

    Method
    Prep:5min  ›  Cook:5min  ›  Ready in:10min 

    1. Place the chocolate and butter in the top of a double boiler. Add golden syrup and set over a pan of simmering water. Stir occasionally until melted and smooth. Use immediately to dip buns into, then decorate with sprinkles and leave to set.
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    Reviews & ratings
    Average global rating:
    (40)

    Reviews in English (35)

    1

    Really easy to make and tastes fantastic!  -  21 Sep 2013

    by
    42

    This is glorious! Buttery, chocolatey goodness. Perfect for dipping cupcakes!! (Amount stated was a bit more than I needed to glaze 24 full size cupcakes) Instead of bittersweet chocolate, I used up the rest of my semi-sweet chocolate chips. And, I just microwave'd butter and chocolate - as opposed to using the double boiler.  -  21 Sep 2008  (Review from Allrecipes US | Canada)

    by
    34

    Bittersweet chocolate is not generally my preferenence for either eating or baking, but since hubs prefers dark chocolate I prepared this glaze as the recipe directs, using high quality Scharffen Berger bittersweet chocolate, and whoa, this made for an intensely chocolate glaze! It is soft, yet still looks glossy and shiny even after it sets. I used this to glaze the rather plain tasting "Neapolitan Cake," also from this site, and they were perfect for each other. This would be the type of glaze I'd expect to see on European tortes or petit fours -it has that kind of smooth, professional look. I used the microwave to make this but let it go a little too long, so it wasn't as perfectly smooth as it should have been -be extra careful and attentive when melting chocolate, especially when you're using the expensive, good stuff! Once melted, it was a little too thin to pour, so I just stuck it in the fridge, stirring every now and then, till it became the right consistency. Serious chocolate fans will love this glaze!  -  03 May 2009  (Review from Allrecipes US | Canada)

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