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Shiny Chocolate Glaze

  • yield: Makes 8 cups
Photography: Dana Gallagher




  • 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

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.


  1. Step 1

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

  2. Step 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. Step 3

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

Martha Stewart Weddings, Fall 2001

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