Dairy-Free Chocolate Glaze
A silky, plant-based chocolate glaze made with soy cream and pure cocoa — ready in under 10 minutes on the stovetop. Rich, glossy, and completely dairy-free, it's the perfect finishing touch for cakes, muffins, and brownies. No one will guess it's vegan.
🛒 Ingredients
8 servings
- 200 g liquid soy cream
- 5 tablespoons unsweetened pure cocoa powder
- 4 tablespoons caster sugar
- 1 tablespoon cornstarch (cornflour)
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
In a small bowl, whisk the cornstarch with 2 to 3 tablespoons of cold soy cream until completely smooth and lump-free. Set aside.
- 2
Pour the remaining soy cream into a heavy-bottomed saucepan. Add the cocoa powder and sugar, then heat over low heat, whisking constantly, until the mixture is fully combined and glossy.
- 3
Slowly pour the reserved cornstarch mixture into the saucepan in a thin stream, whisking continuously to prevent lumps from forming.
- 4
Keep stirring over low heat until the glaze thickens enough to coat the back of a spoon. Remove from heat and use straight away for a pourable consistency, or allow to cool slightly for a thicker set.
💡 Chef's Tip
Always use pure unsweetened cocoa powder — sweetened chocolate drink mixes will alter both the texture and flavour. For a deeper chocolate note, add a pinch of fine salt or a drop of vanilla extract. The glaze keeps for up to 2 days in the fridge in an airtight container; reheat gently in a bain-marie before using.
Similar Recipes
Same category — Desserts
🍽️ Complete your meal
More ideas to accompany this dish
