No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Shiny Chocolate Glaze

  • Yield: Makes 8 cups
Shiny Chocolate Glaze

Photography: Dana Gallagher

Source: Martha Stewart Weddings, Fall 2001

Ingredients

  • One 1/4-ounce package granulated gelatin
  • 2 cups cold water
  • 3 3/4 cups sugar
  • Three 12-ounce jars apricot preserves
  • 1 1/2 cups best-quality cocoa powder
  • 3/4 cup semisweet chocolate chips
  • 5 ounces unsweetened chocolate, chopped

Directions

  1. Soften the gelatin by sprinkling it over 1/2 cup cold water. Let stand 1 minute.

  2. Using a medium pan over medium-high heat, bring to a boil remaining 1 1/2 cups water, sugar, and preserves. Add gelatin mixture, cocoa, chocolate chips, and chocolate. Bring to a boil; stir constantly for 2 minutes. Remove from heat.

  3. Whisk until combined, about 3 minutes; strain through a fine sieve. Bring to room temperature before using.

Cook's Note

You can make this recipe up to 3 days in advance; place it in an airtight container, and store in the refrigerator.