New This Month

Chocolate Glaze for Devil's Food Doughnuts

Use this chocolate glaze on our Devil's Food Doughnuts.

  • Yield: Coats 20 Doughnuts

Source: Martha Stewart Living, October 1998


  • 2 1/2 ounces best-quality semisweet chocolate, cut into small pieces
  • 3 tablespoons Dutch-process cocoa powder
  • 1 1/2 tablespoons heavy cream
  • 1 tablespoon unsalted butter, melted
  • 1/2 cup confectioners' sugar
  • 3 tablespoons brandy
  • 4 teaspoons corn syrup


  1. Place the chocolate in a heatproof bowl or the top of a double boiler; set over a pan of simmering water. Heat, stirring with a rubber spatula, until melted and smooth.

  2. Place 1/2 cup plus 1 1/2 teaspoons water in a small pan; bring to a boil. Remove from heat.

  3. Add the cocoa powder to the boiling water, and whisk until smooth. Add the melted chocolate, heavy cream, melted butter, confectioners sugar, brandy, and corn syrup; whisk mixture to combine.

  4. Return pan to medium-high heat. Cook, whisking constantly, until bubbly and thick, about 2 minutes. Use while still warm.


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