Chocolate Glaze

1. Combine the butter and chocolate in a saucepan over low heat. Cook, stirring until melted. Alternatively, put the chocolate and butter in a microwave-safe bowl and microwave on medium for about 1 minute. Stir and continue to heat for about 15 seconds at a time, stirring between intervals, until the chocolate and butter are melted and smooth.
2. Measure the powdered sugar and then sift it into a small bowl. 

1. Stir the sifted powdered sugar into the melted butter and chocolate. Beat the mixture, adding small amounts of boiling water until thinned as desired. If you happen to find it too thin, add a little more powdered sugar. If too thick, add more hot water.
2. Drizzle the chocolate glaze over cake or use it as a cookie or brownie icing. It makes an excellent glaze for cream puffs, eclairs, or doughnuts. 
3. If it stands too long, it will thicken. Keep it covered with plastic wrap if you are not using it immediately. If it thickens, put it over the heat to thin it out again.

Variations

With this simple recipe, you can explore ways to add different flavors.

• For a no-cook version, you can use cocoa powder and substitute milk for the boiling water. Keep the ratio of powdered sugar to cocoa powder at 3-to-1. Butter is not needed with this version.
• For additional flavor, add about 1/4 to 1/2 teaspoon of vanilla extract to the glaze, or add about 1/8 teaspoon of almond extract.
• Garnish the glazed dessert with colored sugar or sprinkles before the glaze hardens.
• Add 1/4 to 1/2 teaspoon of mint extract for a chocolate mint glaze, and then sprinkle the glazed cake or dessert with chopped peppermint candies, if desired.
• For some mocha flavor, add about 1 teaspoon of espresso powder or instant coffee granules.

Tips

Use these tips for your baked goods.

• If you have to cover a frosted cake and don't have a cake cover or carrier, insert toothpicks in the cake over to top and sides of the cake, spacing them about 4 to 5 inches apart. Place a few sheets of plastic wrap or foil over the cake, tucking the ends under the plate to cover it completely.

• To freeze frosted cookies or bars, arrange them on a baking sheet in a single layer; freeze and then transfer them to a storage container. Label and freeze the cookies for up to three months.
• A white film on unsweetened chocolate is called "fat bloom." It is caused by temperature fluctuation and is perfectly fine to use in recipes.