Silky Chocolate Glaze
Prep time
Cook time
Total time
This silky smooth glaze is adapted from Alice Medrich's recipe in her book Flavor Flours. Its perfect for desserts that will be refrigerated because it won't crack or split.
Recipe type: Dessert
Cuisine: American
Serves: about ¾ cup
  • 4 Ounces Dark Chocolate
  • 6 Tablespoons butter
  • 1½ teaspoons Corn Syrup
  • 2½ teaspoons water
  • pinch Salt
  1. Place the chopped chocolate, butter, corn syrup, water and salt into a heatproof bowl. Set on top of a saucepan filled about 1" with water and set the heat to medium-low.
  2. Stir until almost melted. Take off the heat and continue stirring until completely melted and smooth.
  3. Cool to room temperature before pouring on top of a cake.
  4. Any remaining glaze can be gently reheated and used.
Recipe by Welcome 2 Our Table at