This extremely fragrant lemon verbena syrup has elements of citrus, flowery, and wood that make it the ideal flavor enhancer for sorbets, mocktails, and cocktails. It will smell wonderful in your kitchen.
| Servings: | 12 |
| Yield: | 1 to 1 glaze cake |
Ingredients
- ½ cup unsalted butter
- 10 (1 ounce) squares semisweet chocolate
Instructions
- Chop the chocolate into small pieces. Combine chocolate with butter in the top of a double boiler, over simmering water. Stir frequently until melted and smooth. Remove from heat.
Nutrition Facts
| Calories | 185 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 9 g |
| Sodium | 1 mg |
| Sugars | 12 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
So easy and delicious. The glaze takes a bit longer to set if you put it on thick but it definitely will. I also used a little over a cup of semi sweet chocolate chips and it came out wonderful. My new go to recipe!
My mother made these every Christmas. Pierniczki swiateczne with chocolate frosting. Don’t know if this is exactly the way she did it because I feel like I am much much messier but I hope they taste as delicious as Her’s always did. The chocolate is just the right sweetness for these!
It tasted Amazing! but, no matter how much I stirred it, the chocolate became goop, and the butter floated on top of the goopy chocolate, it was suposed to be liquidy until it hardens!
This glaze was so quick and easy. I used them for Air Fried donuts. Kids are going nuts over the chocolate glaze. Thank you!
I was hesitant to try this because of the simplicity of the ingredients. I made a chocolate shortbread cookie and wanted an icing that would harden enough to stack the cookies without sticking. Thanks to one of the reviewers, stating exactly that, I gave this recipe a try and wow, it is so delicious and what shine. I did add a teaspoon of vanilla off heat but it tasted just as good without. Thank you for q wonderfully easy and tasty recipe.
So easy to make. I put everything into a large microwave safe bowl and microwaved on high for 60 seconds, then stirred and microwaved another 20 seconds and stirred till smooth. It was enough to cover a 9×13 brownie. I sprinkled some sprinkles after a few minutes and it was set in about half an hour on a cool day. I waited a couple hours though before cutting and stacking them into a brownie tower… worked well!
I used 5 oz semi sweet chips and 5 oz milk chocolate chips. Made it in the microwave. Put it on brownies. Soooo good!
Very easy to make and use, I appreciate how simple the instructions were! I used this to glaze my brother’s birthday cake, and since I’ve never made a glazed cake before I wasn’t sure what to expect or what to look for in glazes. I almost went with a magic shell recipe for a cake! Super happy with the results, it’s the best glazed cake I’ve ever made!
This was excellent and so simple. I used mini chocolate chips. I was using this to cover a big Swiss cake roll that I made and I tripled the amount of chocolate to the same amount of butter and ended up with a coating that made the cake perfect.
I made this to dip Lemon almond biscotti. I used Ghiradelli bittersweet chocolate baking bars. I melted the butter and chocolate, I removed from the heat, and whisked in a 1/4 tsp of espresso powder and 1/2 tsp vanilla extract. Was outstanding! The flavor of the citrus was a nice balance to the intensity of the chocolate. Made a great addition for a pot luck coffee event.
Here’s my tweak: I used 2 – 100g Lindt chocolate bars (sea salt & caramel flavour) and 1/2 cup of salted butter (didn’t have any unsalted). This was plenty to slather on top of my chocolate bundt cake. I finished it off by sprinkling coarse sea salt over top. It was delicious and the chocolate bars had little crunchy bits of toffee, which really gave the cake an extra kick.
I made it with a combination of butterscotch chips and semi-sweet chocolate chips to equal slightly more than a cup (as well as the butter) and placed the cake in a cool place for 10 minutes so it would harden. Definitely make this again!
Have used this many times – I add 1/2 tsp vanilla to the mix when I use darker chocolate
Loved it ! You can make it thicker or thinner … I will never buy can frosting again !
Surprisingly easy, and amazingly tasty. I started using it as the frosting on one of my very chocolate cakes and it is the perfect touch.
So very easy and perfect. Used microwave, couldn’t have been simpler. This will be my go-to chocolate glaze.
Very forgiving recipe that is easily made in microwave. Everyone loved it and as other reviewers stated – it does taste like the way hostess used to make the frosting on their chocolate cupcake years ago.
This was so incredibly easy to make! It’s definitely a keeper!
it’s good, but a little too hard hahah. How critical I am.
Awesome recipe! I made chocolate cupcakes but didnt have any frosting so I tried this recipe and it worked great. All I had was some hersheys chocolate bars…so I used 5 oz of the chocolate and 1/2 stick of butter and it turned out really good. I took the wrappers off the cupcakes and turned them upside down, then drizzled the glaze on…perfect
Absolutely the easiest, best tasting glaze. Just put it on sugar cookies for holidays -great. Microwaved a stick of butter and 1 1/3 cups of chocolate chips – stirred till smooth. THANKS SO MUCH FOR THIS RECIPE