One of the simplest and most proven ways to decorate homemade desserts is to decorate with chocolate icing. Cooking glaze can be based on natural black or milk chocolate, and you can use a simple mixture of cocoa and milk, which we learn to cook correctly in recipes from this material.
Glaze for cocoa and milk cake
Depending on what result you plan to get at the exit, cocoa glaze can be cooked on a variety of bases, resulting in a thicker or flowing mixture, glossy or matte, richly black or chocolate brown. In this recipe, we will make the liquid glaze from a mixture of cocoa, chocolate and milk, which is ideal for a thin coating of desserts.
Ingredients:
- black chocolate - 65 g;
- cocoa powder 25 g;
- butter - 45 g;
- milk - 60 ml.
Preparation
In the saucepan, put the cubes of butter and pour them with milk. Preheat the mixture and put the broken chocolate into it. Pour in the cocoa powder and begin to stir intensively. Glaze from cocoa and milk will be ready as soon as the chocolate pieces completely dissolve. After cooking, do not continue, otherwise the product may burn.
Chocolate glaze made of cocoa and milk
Glazes for desserts are not necessarily cooked, for example, an icing sugar and cocoa powder ideal for coating donuts and other small bakery products can be prepared in minutes, thanks to the simple combination of all the ingredients in a homogeneous mixture.
Ingredients:
- powdered sugar - 115 g;
- cocoa powder 45 g;
- milk - 85 ml;
- a pinch of vanilla.
Preparation
Before making the glaze from cocoa and milk, pass the powdered sugar through a sieve. Start by mixing all the dry ingredients. A dry mixture can be supplemented with a small pinch of shallow salt, which will help to emphasize the sweetness. Pour all the milk at once and quickly mix the glaze components to get a uniform mass. If the glaze came out too thick, pour another teaspoon of milk.
A recipe for a useful glaze made of cocoa and milk
If you are fond of cooking useful pastries and desserts, then remember the recipe for this universal cocoa glaze, for the preparation of which you will need all three ingredients.
Ingredients:
- honey - 55 ml;
- cocoa powder 45 g;
- milk - 25 ml.
Preparation
Mix all the ingredients in the saucepan and put the dishes on a minimal fire. Slowly stirring, let the components glaze together and turn into a homogeneous mass. Do not allow the mixture to boil or overheat so as not to lose all the benefits of honey. Then distribute the finished product to the selected product and serve immediately, if you want the glaze to stay liquid or put it in the freezer for a couple of minutes.
Glaze of cocoa and condensed milk
The glaze from cocoa, condensed milk and butter is prepared with the addition of egg yolks for a thicket of density and saturation. This glaze will not solidify, but remains soft, glossy and flowing - ideal for biscuits and cupcakes.
Ingredients:
- butter - 55 g;
- evaporated milk - 390 ml;
- egg yolks - 3 pieces;
- cocoa powder - 15 g.
Preparation
In the saucepan, combine the first three ingredients together and place the dishes over medium heat. Start to stir intensively all components, waiting, when the mixture is about to reach the boil. When this starts to happen, quickly pour the mass into cold dishes and pour the cocoa. Stir to get rid of the lumps of powder in the finished glaze.