The cocoa glaze simply and without excess will help decorate the cake, pie or other pastries. With the help of usual chocolate fudge, you can effectively decorate a festive delicacy, add a dessert of saturation or hide the minor flaws of the pastry cooker when making a treat.
How to make cocoa glaze?
Considering the basis on which the chocolate icing from cocoa is made, you can determine its further use.
- If the recipe for the preparation of cocoa glaze involves the use of milk, cream and oil, such a sweet can safely be used to decorate the dessert. It comes out smooth, shiny and freezes well. It often makes smudges on the edges of the product.
- A simple cocoa glaze on the water will harden quickly, its taste will not be as soft as milk-based, but no less delicious.
- You can make the glaze only from cocoa, but adding the composition of dark chocolate, the consistency of delicacies will be more smooth and the taste will turn out to be saturated.
- Glossy or "mirror" glaze is obtained when adding gelatin to the composition, and in addition to cocoa it is necessary to add melted chocolate.
- Soft glaze made of cocoa is made on the basis of sour cream or condensed milk, it does not freeze in the process of impregnating the products.
Cocoa and milk frosting
The easiest way to decorate homemade cakes is to make the icing for a cake of cocoa and milk. Watering with such a sweet dainty can make out the original smudges on the surface of the product. Also, thanks to the liquid consistency, the top layer will be further impregnated before the glaze cools. In addition to covering the cake, the cream can be used to decorate cupcakes or as topping to ice cream.
Ingredients:
- cocoa powder - 4 tbsp. l .;
- sugar - 1 tbsp. l .;
- milk - 1 item;
- butter - 50 g.
Preparation
- Mix cocoa with sugar.
- In a thin trickle, bring the milk into the dry mixture, stir it, breaking the lumps.
- Heat the mass to a boil, cook for 5-7 minutes.
- Leave the container, the contents a little cool, throw the oil, stir.
- The glaze of milk and cocoa is used warm.
Chocolate glaze of cocoa and sour cream
Glaze from sour cream and cocoa is so delicious that you can eat it with a spoon. She makes out a lot of different sweets: cakes, donuts, cakes, eclairs. Slightly sour taste of sour cream is perfectly combined with chocolate. The main advantage of this excellent fudge is that you do not need to brew it! If you use brown sugar instead of white, the icing will come out with a caramel flavor.
Ingredients:
- cocoa - 3 tbsp. l .;
- sour cream - 150 ml;
- water 100 ml;
- sugar - 100 g;
- vanilla.
Preparation
- Mix sugar, vanilla and cocoa.
- Enter the water, mixing a thick slurry without lumps.
- Enter the sour cream, stir well and use immediately for the intended purpose.
Cocoa and butter glaze
This recipe for cocoa glaze is as simple and concise as other similar ones. The fondant comes out soft, glossy and very saturated. Add a half a cup of chocolate and taste more vivid. This glaze freezes well in the refrigerator and keeps the shape thus does not harden much, but does not spread. From this cream, you can make inscriptions on the surface of the cake.
Ingredients:
- cocoa - 5 tbsp. l .;
- oil - 100 g;
- milk or water - 150 ml;
- dark chocolate - 50 g;
- sugar - 100 g.
Preparation
- Mix sugar and cocoa, pour in liquid, stir to remove the mixture from the lumps.
- Throw the pieces of chocolate, warm it to a boil. Cook for 10 minutes.
- Throw in the glaze of cocoa butter, stir and immediately use as directed.
Glaze from cocoa and water
The glaze from cocoa and water for a cake is prepared in a hurry. It is used for full or partial dessert coating. For a more interesting taste, add vanilla sugar or a couple of drops of alcohol (white rum or liqueur) to the composition, it will give a special flavor and glossy gloss to the chocolate watering. If you need a lean version of the cream, replace the oil with vegetable (coconut, for example) or do not use it at all.
Ingredients:
- sugar - 100 g;
- cocoa - 4 tbsp. l .;
- rum - 20 ml;
- water 100 ml;
- oil - 50 g.
Preparation
- Mix sugar with cocoa, pour in water, mix.
- Heat the mass to a boil, add the rum. Cook for 10 minutes, stirring constantly.
- Leave the frosting, cool a bit, drop the butter, stir.
- Use the icing for the cake warm.
Chocolate glaze of cream and cocoa
Chocolate glaze of cream and cocoa is prepared according to the principle of creating ganache. The result is a cream that covers the products with a thin layer and instantly freezes. For a more pronounced taste, add a little extra black chocolate to the composition, yet, thanks to this ingredient, the glaze is exactly thickened. The resulting glaze according to this recipe is enough to make a cake with smudges on the sides.
Ingredients:
- chocolate - 50 g;
- cocoa - 100 g;
- cream - 250 ml;
- oil - 50 g;
- sugar - 100 g.
Preparation
- In the saucepan heat the cream, throw the pieces of chocolate, melt it.
- Separately mix cocoa and sugar, pour in a warm mixture of warm chocolate cream, stir, smashing lumps.
- Warm the cream on low heat until it thickens, set it aside.
- Throw the butter, stir and immediately apply.
Chocolate glaze made of condensed milk and cocoa
Delicious and insanely sweet glaze of condensed milk and cocoa is cooked quickly and without hassle. In this case, sugar can not be added. To complement and enhance the taste, you can use confectionery flavors: chocolate, rum or vanilla. It is not superfluous to add coffee aroma, you can weld espresso or use soluble granules. This glaze can be used to cover eclairs or donuts.
Ingredients:
- cocoa - 100 g;
- coffee soluble - 2 tsp;
- condensed milk - 200 g.
Preparation
- Mix cocoa and coffee.
- Combine condensed milk with a dry mixture, stir until all the granules dissolve.
- You can use immediately.
Mirror glaze with cocoa - recipe
The most spectacular and especially popular is the mirror glaze with cocoa. Make it every beginner confectioner can, the result will in any case be positive. The secret of a beautiful coating lies in the addition of gelatin. In addition to cocoa in the recipe, it is better to add melted bitter chocolate, it will add saturation to taste and color. This amount of cream is enough to cover a small cake or 10-12 caps.
Ingredients:
- cream - 100 ml;
- water 100 ml;
- cocoa - 50 g;
- chocolate - 50 g;
- powdered sugar - 150 g;
- gelatin - 10g.
Preparation
- Wash the gelatin.
- Mix cocoa with sugar and pieces of chocolate, pour water and cream.
- Bring the mass to a boil.
- Pass through the sieve glaze, getting rid of lumps and grains.
- In a hot chocolate mixture, shift the swollen gelatin, mix until the granules dissolve.
- Use the glaze when it cools down to room temperature.
Cocoa glaze without sugar
Often desserts are too sweet, sometimes even sugary. In such a case, the glaze of cocoa powder without the addition of sugar will help smooth out the taste of the treat. The taste of the cream will be complemented with fragrant fragrances in the form of vanilla, syrup or alcohol. Often such glaze watered ice cream or other soft, too sweet treats.
Ingredients:
- cocoa - 100 g;
- milk or cream low-fat - 100 ml;
- rum - 50 ml.
Preparation
- Pour the cocoa into a metal container, pour in it pre-warmed cream (or milk.
- Stirring dissolve the lumps, heat the mass to a boil, cook over minimal heat for 10 minutes.
- Add the rum, mix, use the frosted frosting.
Chocolate glaze in a microwave from cocoa
Simple chocolate glaze with cocoa, cooked in a microwave, is not inferior in quality to any other, created in the traditional way. It is important to monitor the time spent in the microwave, mass every 10 seconds mixed, make sure that the glaze does not boil before all the ingredients are mixed. This amount of cream is enough to cover a small cake.
Ingredients:
- cocoa - 100 g;
- sugar - 100 g;
- dark chocolate - 100 g;
- cream - 100 ml;
- oil - 50 g.
Preparation
- In the microwave, melt the chocolate, add the cocoa and sugar, mix.
- Pour in cream, put in microwave and mix every 10 seconds.
- When all the lumps come loose, and the mass will become smooth and slightly thicken, drop the oil, mix and use as directed.