If you want to add chocolatey flavor and extra moisture to your cakes, loaves, cookies, muffins, and more, this super-easy 3-ingredient chocolate glaze is about to be your new bestie!
This pourable, spreadable, drizzly glaze is made from cocoa powder, powdered sugar, and a little bit of milk, and can be customized to your desired sweetness level and thickness. A foolproof way to make a storebought or underwhelming homemade bake your own!
As a busy mom with a sweet tooth, I love having simple recipes like this that can elevate my desserts with minimum effort.
Between this pourable chocolate glaze and my Coconut Icing, I have ample options to quickly and easily take my sweet treats from boring to out of this world!
Chocolate Glaze Ingredients
You can use any percentage of milk or even an unsweetened, unflavored non-dairy milk in this recipe. I used whole milk.
The cocoa powder should be unsweetened. I used dark!
Chocolate Icing Tips and Tricks
How to Make a Simple Chocolate Glaze
I recommend sifting your cocoa powder and powdered sugar for the smoothest glaze. Sift it right into a mixing bowl. Then, add about 2 tablespoons of milk and use a whisk or hand mixer to mix.
Slowly add more milk as needed to achieve your desired thickness. I usually dunk a spoon in and let the icing run off of it to easily assess its pour-ability.
Taste it. If it’s too sweet, you can add another tablespoon of cocoa powder. If it’s not sweet enough, add an extra tablespoon of powdered sugar. Add more milk if you need to. A pinch of salt can be added, too, to bring out the flavor!
How to Store Chocolate Glaze and Make it Ahead of Time
The cool thing about homemade glaze is that it lasts for 2-3 weeks in the fridge! It’s a great thing to have on hand for all your bakes. Plus, it’s easy to make ahead!
Just store it in an airtight container in the refrigerator. Please note that as it cools, it will firm up. You can easily thin it back out by warming it up or just stirring in an extra splash of coconut milk.
Easy Pourable Chocolate Glaze
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
Ingredients
- ¼ cup unsweetened cocoa powder (I use dark)
- ½ cup powdered sugar
- 2-3 tablespoons milk of choice
- ¼ teaspoon salt
Instructions
- Sift the powdered sugar and cocoa powder into a large mixing bowl. Add 2 tablespoons of milk and the salt and use a hand mixer on high to combine.¼ cup unsweetened cocoa powder, ½ cup powdered sugar, ¼ teaspoon salt
- Assess the consistency of the glaze by allowing it to run off a spoon. I usually keep it thicker for cookies and thinner for cakes, muffins, and loaves. If needed, slowly add more milk, whisking in between, until you're happy with the thickness. Try it on this Chocolate Chip Coffee Cake!2-3 tablespoons milk of choice
Pro Tips
- If you find the glaze to be a little too sweet, you can add an extra tablespoon of cocoa powder. If it’s too bitter for your liking, add an extra tablespoon of powdered sugar. Add extra milk as needed.
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