Chocolate-Butter Glaze

Preparation info

  • Makes

    1 cup

    • Difficulty


Appears in

The Simple Art of Perfect Baking

By Flo Braker

Published 1984

  • About

When this glaze is liquid and at about body temperature, it can be poured or spread over a cake. When it cools close to room temperature, it has enough body to be piped in a design on the cake.


  • 4 ounces semisweet chocolate
  • 2 ounces unsweetened chocolate
  • 3 ounces (6 tablespoons) unsalted butter


Chop the chocolates into matchstick-size pieces with a chef’s knife on a dry cutting board. Place first the butter, then the chocolate pieces in the top portion of a -quart double boiler (or a 1-quart mixing bowl that fits snugly over a saucepan or another mixing bowl). Fill the bottom vessel half full with hot tap water (120 to 130 degrees) and place the chocolate/butter bowl on top to melt. You may put the double boiler on the stove over a very low flame just to maintain the water’s temperature while melting the mixture if you wish.

Stir occasionally to blend until the mixture is smooth, shiny and liquid. Remove from the water, and use according to the instructions for glazing.

You may make this glaze ahead and store it in an airtight container in the refrigerator up to 2 weeks. To liquefy, heat over a water bath, being careful that the temperature of the water doesn’t exceed 130 degrees.