Best 2 Passover Fudge Glaze Recipes

Indulge in a Passover celebration like no other with our delectable Passover Fudge Glaze. This divine glaze transforms ordinary desserts into extraordinary culinary creations, adding a touch of sweetness and sophistication to your holiday table. With its rich chocolate flavor and smooth, velvety texture, this glaze is sure to impress your guests and leave them craving for more. Accompanying this star recipe are equally tantalizing variations, including a luscious Chocolate Ganache Glaze, a zesty Orange Glaze, and a refreshing Lemon Glaze. Each glaze brings its own unique flavor profile to your Passover desserts, offering a symphony of flavors to suit every palate.

Check out the recipes below so you can choose the best recipe for yourself!

PASSOVER FUDGE GLAZE

Passover Fudge Glaze image

This recipe uses a vegan cooking technique: pureeing nuts and water, then straining the liquid to make a milk substitute. This glaze was developed for our Chocolate Torte.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 1 3/4 cups

Number Of Ingredients 6

Ingredients

1 1/2 cups whole blanched hazelnuts
2 cups sugar
2/3 cup cocoa powder
Seeds of 1 vanilla bean
8 tablespoons (1 stick) unsalted margarine
Pinch of salt

Steps:

Place hazelnuts and 1 1/2 cups water in blender. Blend until fine, 30 seconds. Set a fine sieve over a small bowl, and pour blended mixture through. Reserve puree left in sieve for Chocolate Torte. In another bowl, whisk together 1 cup sugar and cocoa powder; set aside.
Place 1 cup nut liquid in saucepan with vanilla seeds, margarine, remaining 1 cup sugar, and salt. Bring to full boil. Whisk in cocoa mixture; return to boil. Remove from heat; let cool 30 minutes. Store in airtight container; refrigerate.

SLIVERED ALMOND PASSOVER FUDGE CAKE

Slivered Almond Passover Fudge Cake image

Provided by Food Network

Categories dessert

Time 1h20m

Yield Makes one very rich 9-inch cak

Number Of Ingredients 13

Ingredients

1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1/2 cup dark brown sugar, firmly packed
1 tablespoon instant espresso coffee powder
1/2 teaspoon almond extract
4 ounces unsweetened chocolate, melted
4 large eggs, at room temperature
3/4 cup matzoh cake meal
1 cup slivered almonds, toasted
1 cup heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
1/4 cup slivered almonds, toasted

Steps:

Set a rack at the middle level of the oven and preheat to 350 degrees.
Use an electric mixer on medium speed, fitted with the paddle attachment to beat together the butter, sugar, brown sugar, espresso powder and almond extract until light, about 2 minutes. Beat in chocolate, then eggs, one at a time, beating well after each addition. Stop to scrape bowl and beater often.
Beat in the cake meal, then almonds.
Scrape the batter into the prepared pan and smooth the top. Bake the cake 30 to 40 minutes, until it is fairly firm in the center, but still somewhat soft in general. Do not overbake or cake will be very dry. Cool the cake up on a rack.
To finish the cake, run the blade of a small knife between the side of the pan and the cake all around to loosen it. Unbuckle the springform side and remove it, but leave the cake on the base.
To make the whipped cream, combine the cream, sugar and vanilla in the bowl of an electric mixer and whip until the cream holds soft peaks. Spread the cream over the top of the cake and sprinkle with the slivered almonds. If you are preparing the cake early in the day, leave it covered at room temperature and whip the cream and refrigerate it. Rewhip the cream if it has separated, spread it on the cake and sprinkle with the almonds right before serving.

Tips:

Use high-quality chocolate. The better the chocolate, the better the glaze will taste. Look for a chocolate with a cocoa content of at least 55%.
Make sure the chocolate is finely chopped. This will help it melt smoothly and evenly.
Use a double boiler or a microwave to melt the chocolate. This will help prevent the chocolate from burning.
Add the corn syrup and water to the melted chocolate slowly, stirring constantly. This will help prevent the glaze from becoming too thick or too thin.
Let the glaze cool slightly before using it. This will help it to set properly.
If the glaze is too thick, you can thin it out with a little bit of milk or water.
If the glaze is too thin, you can thicken it up by adding a little bit of powdered sugar.
Store the glaze in an airtight container in the refrigerator for up to 2 weeks.

Conclusion:

Passover fudge glaze is a delicious and versatile topping for a variety of desserts. It is easy to make and can be customized to your own taste. Whether you are looking for a classic chocolate glaze or something a little more unique, there is a Passover fudge glaze recipe out there for you. So get creative and experiment until you find the perfect glaze for your next Passover dessert.