This simple chocolate glaze has a variety of uses - for icing cakes or serving over ice cream or your favourite dessert. It can be refrigerated and reheated.
I unexpectedly decided to glaze a cake I had made to dress it up. I really wanted a chocolate ganache, but found I had no heavy cream--and then I remembered this recipe. In just a few minutes I had the most luxurious, fudgey icing, almost like a hot fudge sauce. This recipe saved my cake! - 18 Jan 2009 (Review from Allrecipes USA and Canada)
Awsome! I used White Chocolate instead of Milk Chocolate Chips. It melted beautifully and was delicious over a devils food chocolate bundt cake. - 02 Apr 2007 (Review from Allrecipes USA and Canada)
Tuni, Tuni, Tuni, what more can I say? This was FABULOUS!! Used this to glaze my daughter Ashley's icecream birthday cake today and I'm still scoopin' up what fell to the plate!!!! I swear, I didn't even eat the cake; only your glaze. The kids and hubby were rolling their eyes and watching me as I was "mmmmmmmmmmmmming" over this as they were all munching on the cake. For all who are interested, I have a big problem melting chocolate. Sometimes it comes out just fine, but other times, it gets all dry and clumpy. Don't get it because I've done the microwave method and the double boiler. This was amazing because with the addition of the condensed milk it came out perfectly! No fuss, no muss. Family commends you because they know what I go thru and they loved it. Thank you so much darlin'! - 12 Jun 2006 (Review from Allrecipes USA and Canada)