Milk Chocolate Glaze Zoom

Milk Chocolate Glaze Recipe

Skill Level: None
Products available at:

Product Actions

Additional Information

Step 1

In medium microwave-safe bowl, heat chocolate and butter at 50% power until completely melted, about 2 minutes; stir to combine. In small bowl, heat cream for 10-15 seconds. Add cream to chocolate; stir slowly until completely smooth. Let glaze sit at room temperature for 5-10 minutes.

Step 2

To glaze cupcakes, dip the top in warm glaze; shake off excess chocolate. Allow chocolate to set before serving. If desired, garnish with chopped peanuts.

Do you have everything you need to get started?
Supply List
Viewing Options
Detailed List Simple List


milk chocolate,

1 cup (6 ounces) milk chocolate, (chopped)

unsalted butter

1 tablespoon unsalted butter

heavy whipping cream

1/4 cup heavy whipping cream

Item(s) added to the shopping cart!

View Shopping Cart Continue Shopping

Item(s) added to your Favorites!

View Favorites Continue Shopping
Milk Chocolate Glaze is rated 5.0 out of 5 by 5.
Rated 5 out of 5 by from I use the same recipe minus the butter. Usually I will double it and use leftovers for truffle centers! If you stick this in the fridge to get cool, you can bust out the mixer and whip it right up into a filling or's so delish! Same for the truffles, just leave the glaze in the fridge for a few hours and let it get good and cold. Using a spoon or melon baller make 1 inch balls with the mix. Refrigerate balls for about 30 mins. then roll them in powdered sugar, cocoa mix (not my favorite), or dip in melted chocolate and let harden in fridge then enjoy!
Date published: 2013-05-24
Rated 5 out of 5 by from Its one of my favourite recipes and whats great about it is my family dont really like cocoa chocolate cakes, not now we've been making them with REAL chocolate ... I use a double boiler myself as for some reason I seem to find I get a better consistency when adding the cream and butter.
Date published: 2011-03-31
Rated 5 out of 5 by from I used this on a wedding cake that dripped down over the edge of white butter cream. After it dryed red rose petals were added, what a beautiful cake! Everyone loved the taste and the look and it couldn't be easier. I used a piping bag to make sure the drips were where I wanted them.
Date published: 2010-12-06
  • y_2018, m_7, d_19, h_24
  • bvseo_bulk, prod_bvrr, vn_bulk_2.0.8
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_5
  • loc_en_US, sid_WLRECIP-353, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_wilton