A deep, dark chocolate glaze is the perfect finishing touch to any decadent dessert.
Baking doesn’t have to be complicated. And nothing is better than a rich, delicious chocolate glaze that sets up nice and hard. I’m going to show you how to make it with just 2 ingredients. Use this glaze to cover an entire cake OR to dip individual cupcakes or donuts in it for glossy chocolate finish.
I’ve made chocolate glaze recipes that involve using bittersweet chocolate, honey, vanilla, butter, and cream (or coconut cream) that have been amazing. But I find that using sweetened chocolate chips and a bit of coconut oil is super easy and makes a fantastic glaze for just about anything that you would want to cover with chocolate.
So, that’s it. Just chocolate chips and coconut oil. I use THIS dairy, nut and soy free brand. Looking for a sugar free brand? Try THIS one.
Let me know if you give this simple recipe a try. I KNOW you are going to LOVE it!
xo,
Katja
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2 Ingredient Chocolate Glaze
Ingredients
Instructions
- Melt chocolate chips and coconut oil in double boiler (I use a small glass bowl nested in a pot), stirring often, until glossy and smooth. Remove from heat and allow to cool for 10 minutes.
- Pour over cake, allowing it to run over the sides for a dramatic look. OR dip each cooled cupcake/donut/cookie into glaze, allowing excess to drip off. Allow to set for at least 30 minutes.
Notes
This recipe will glaze one cake or about 18 regular sized cupcakes. Any extra glaze can be poured onto a baking sheet covered in parchment paper and chilled. Break apart for a delicious chocolate treat.
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Perfect! I’ve learnt something new, I’ll be mixing all my chocolate with coconut oil from now on. Thank you Katja!! ?
It’s so easy, right!?!
Made ur glaze with sugar free chocolate chips for my keto donuts. Never tried with coconut oil before the taste was even better then my usually way of making glaze. Will definitely use this way again. Thank you!
Perfect for me too! I frosted my coconut flour cookies with you glaze and they were wonderful! Thank you!
OH! I love the idea of frosting cookies with tis. Now I want some cookies! YUM!
Do u know what the shelf life us once sealed in a bag
The glaze should be used immediately as it will harden as it cools. I would make it fresh as you are ready to glaze your cupcakes. 🙂
Hello Katja,
is it possible to switch chocolate chips for classic chocolate made for cooking? 🙂
I have only made this with chocolate chips. Baking chocolate has fewer ingredients so it’s hard to say how it will behave as a glaze. Please report back if you try it. 🙂
Hi, does it taste and smell of coconut?
I don’t think that it is overpowering. No one has complained about it. Nothing but compliments so far. 🙂
Have you also made a white chocolate glaze with coconut oil? I’m wondering if you would recommend the same ratios given the differences in white chocolate – thanks.
I haven’t tried it with white chocolate. You would have to experiment. I sounds delish. Please let me know if you try it. 🙂
I have been looking for a recipe like this! So simple, but hard to find! I want to make filling for macarons. What ratio do you think would keep it soft, but thick enough for a filling?
I am going to try this today and see how it turns out. (If it’s too soft, I will find another use for it. 🙂 )
Thank you so much!
I was soo scared I didn’t have enough ingredients for anything else, this recipe saved the day, lets see if it works on my cupcakes.
Can I use canola oil instead of coconut oil?
I’ve only made this with coconut oil. I don’t think a vegetable oil that stays liquid will work. The coconut oil solidifies a bit and gives a nice texture.
Hi Linda, you can use shortning such as Crisco. Instead of coconut oil. It’s what they used b4 all these other oils appeared on market. I still like using shortning in some recipes.
I’ve done it with canola and it worked fine
I think just use a little less
Could I use white chocolate??
I haven’t tried that. Please report back if you try it. 🙂
Should the coconut oil be 2 teaspoons, not tablespoons to 1 cup of chocolate chips? With 2 tablespoons my glaze was water thin even after letting cool 1/2 hour, so I added more chocolate, but it didn’t seem to set & dry. Any idea what I might have done wrong?
I use 2 tbsp of coconut oil in this recipe. As coconut oil cools, it sets very nicely. We make this glaze all of the time and it is always a big hit. Sorry to hear you are having a n issue. Coconut oil naturally hardens at room temperature.
If it’s really warm, the coconut oil won’t ever harden — you may have to refrigerate.
Coconut oil is only solid at around 74 degrees or cooloer so if it was warmer than that, that might have been part of the problem?