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Chocolate Doughnut Glaze Recipe

Chocolate Doughnut Glaze

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (21)

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Average Rating:

Total Reviews: 21

Showing 11-20 of 21

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  • on October 25, 2008

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    I make home made doughnuts from scratch, the old fashioned way. It takes about 5 hours from start to finish, so I'm real picky about what I put on my doughnuts. And whatever I use, must be as good as my doughnuts. So, when I found the regular glaze and the chocolate glaze by Alton, I decided to try them. I only sacrificed one doughnut for each glaze before committing to more. And I must say, I was ecstatic. And I had absolutely no problems with this chocolate glaze. I did "not" use the hot water dish. Since I cook on a gas stove, I lowered the flame to down to an absolute low, as low as I could get it without it going out, and it worked perfect. I do have more glaze than doughnut however, as I also used Alton's recipe for standard glazed doughnuts. (So now I have a variety of doughnuts to eat Which I always use and it too comes out perfect. I asked my husband for suggestions on what to do with the remaining glaze as it's too good to just toss out. His reply, "make more donuts". lol. I love the Chocolate Glaze as much as we love the regular glaze by Alton.
    Alton Brown, hats off to you...Absolutely the most perfect glazes. Thank you.

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  • on October 08, 2008

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    It beats the socks off any chocolate glazed doughnut you've ever had before.
    Very good flavor and not at all like the waxy stuff you find on commerically made doughnuts. This would also work as a brownie glaze too. I'll be making it again!

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  • on June 23, 2008

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    I was so disappointed when a pack of kids was totally let down because the chocolate broke from too much direct heat and made the glaze an un-dippable, disgusting oil slick. AB should have told us to use a double boiler because chocolate can EASILY break. This would never have happened on my gas stove, but my mother's house has electric and when the recipe tells you to drop the heat to low, electric stoves are SLOW to respond. AB! Please remember to consider the equipment in your average household. What bothers me the most is that I have so much respect for AB that I ignored my own cooking knowledge and followed his directions without question. Should have used indirect heat! Oh well. Won't make this mistake twice (but will try the glaze again next time! By the way, you can substite white chocolate and the results are stupendous.

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  • on April 13, 2008

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    This glaze was good in my opinion. My kids however, LOVED it. I thought it was a little to "harsh" that's why I knocked off one star. But, if you ask my kids, it wasn't a 5, it was a 10!

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  • on November 25, 2006

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    Many chocolate glazes are runny and taste too much like powdered sugar, not like chocolate. This has more of a fudgy consistency when warm. It isn't grainy. It's the perfect accompaniment to Giada's Italian Doughnuts. I made them and coated them with her glaze before coating them with this chocolate. They were great! Talk about a sugar fix! Be sure to have plenty of milk or coffee before tackling these!

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  • on April 20, 2006

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    Awsome recipe the best I have ever made!

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  • on October 23, 2005

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    I've made this twice now, and it gets easier. It sounds very easy, but I think the trick is the temperature you heat the glaze to. With no directions, I've been experimenting, and so far hotter is better. If you don't heat it hot enough, the glaze absorbs too much water for the surrounding air, and doesn't harden as much as the store bought donuts.

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  • on June 27, 2005

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    Heck, we didn't wait no 30 minutes for them to set up! Perfect toppings to AB's doughnuts. We forgot the warm water and were still using amazing glaze even an hour after I had whipped it up.
    Oh, as if I didn't already juat ADORE Altie before --- oh chocolatey doughnuts!!!

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  • on May 12, 2005

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    THIS IS GREAT! I USED THIS SAUCE TO DIP THE TOP OF SOME COOKIES I MADE AND IT WORKED REALLY WELL AND EASY TO MAKE.

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  • on February 15, 2005

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    What a great glaze. Thanks for another awesome recipe Alton.

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