from Good Housekeeping Illustrated Cookbook, 1980

I use this recipe for everything.  OK, not everything.  Everything that requires a nice shiny chocolate glaze with good flavour.

  • 2 squares semi-sweet chocolate  or 2 oz. chocolate chips
  • 2 Tbl butter or margarine
  • 1 C powdered (icing) sugar, best if sifted but not absolutely needed.
  • 3 Tbl milk

Melt the chocolate according to the directions on my Rice & Chocolate post.  However, add the butter to the chocolate chips before melting and you’ll save a step and a bowl.

After the chocolate and margarine are melted, add the icing sugar and the milk.  Stir until smooth.

While the glaze is still warm, Spoon over eclairs, Boston Cream Cake or doughnuts.  It will drip over the sides in a pretty way if you don’t use too much.  It cools to a shiny, “crispy” coating.