Chocolate glaze, prepared from cocoa powder, turns out not less tasty and successful in texture, rather than that made from melted chocolate. It can be used to cover cakes, pastries, rolls and other homemade cakes and save money, since such icing is also much more budgetary.
How to make chocolate icing from cocoa and milk - recipe
Ingredients:
- cocoa powder - 90 g;
- powdered sugar - 125 g;
- whole milk - 85 ml;
- creamy peasant butter - 45 g;
- vanillin - 1 pinch.
Preparation
Initially, we connect cocoa powder and sugar powder in a bowl, pour the mixture into boiled milk, throw a pinch of vanillin and stir the mixture until all lumps and crystals are dissolved. Now add soft butter, we mix it until it completely dissolves into the glaze, then let it cool down a bit, and use it for the intended purpose.
Chocolate glaze from cocoa and sour cream - recipe
Ingredients:
- cocoa powder - 90 g;
- sand sugar - 65 g;
- sour cream with a fat content of more than 20% - 80 g;
- creamy peasant butter - 45 g;
- vanillin - 1 pinch.
Preparation
In a suitable scoop or a small saucepan, mix the sugar, cocoa powder and a pinch of vanillin, then add the sour cream and stir the mass well. Now it is necessary to heat the resulting mixture to a boil. Place the container with it on a small fire and stand, continuously stirring, until the mass starts to pound. We remove the dishes from the fire at this moment, we mix the soft butter into the chocolate mixture, so that it completely dissolves, and we set it aside for a while. When the icing will cool down a little, we start to cover the products with it.
Recipe for chocolate glaze from cocoa powder on the water
Ingredients:
- cocoa powder - 145 g;
- sand sugar - 190 g;
- water filtered - 120 ml;
- vanillin - 1 pinch.
Preparation
In this case, the preparation of chocolate glaze from cocoa begins with the cooking of sugar syrup. To do this, we combine sugar and filtered water in a suitable vessel and place it on a stove for moderate fire. Continuously stir the mass until all the sugar crystals are completely dissolved, then add a pinch of vanillin and cook the mass until the syrup begins to thicken. Now we pour the cocoa powder and rub the mass to dissolve all the lumps. After the icing is a little cool, apply it to the destination.
A thick chocolate coating of cocoa with starch
Ingredients:
- cocoa powder - 90 g;
- powdered sugar - 190 g;
- milk - 75 ml;
- butter - 55 g;
- dark chocolate - 55 g;
- potato starch - 30 g;
- vanillin - 1 pinch.
Preparation
The process of preparing a thick chocolate glaze begins with the complete dissolution of the powdered sugar in milk. To do this, we connect the two components in a ladle, place them on a fire and heat them, stirring, to a boil. At this stage, add dark chocolate and butter to the container, cutting them first into small pieces. Now we pour cocoa powder, vanillin and starch into the mass, mixing these components in a separate bowl beforehand, and stir the glaze intensively until all the lumps are dissolved.
Boil the mass for a minute, then remove it from the heat and let it cool down, from time to time whipping the glaze with a wooden spatula or corolla.
Chocolate glaze of cocoa and coffee
Ingredients:
- cocoa powder - 90 g;
- powdered sugar - 140 g;
- natural freshly brewed coffee - 75 ml;
- butter - 45 g.
Preparation
A distinctive feature of this recipe for the preparation of glazes is the use of freshly brewed natural coffee as a liquid base. Pour the necessary amount in a saucepan, add the powder mixed with cocoa powder and heat, stirring, to a boil. Now we remove the container from the fire, we dissolve the butter in the glaze, and then let it cool down a bit, and we cover the products.