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How to make chocolate icing from cocoa recipe. How to make cocoa frosting for a cake. Chocolate icing from cocoa in the microwave

Cocoa helps out when you need to beautifully decorate a dessert to serve at the holiday table. However, it should be noted that today there are several options for preparing such a delicacy. We will consider only a few of them that do not require large amounts of money and time.

General Product Information

Before I tell you how to make chocolate glaze, I should tell you what this product is.

Confectionery glaze is a sweet, viscous and very thick mass, which is made on the basis of sugar or powder with the addition of other components. As a rule, such a delicacy is intended for coating or dipping homemade confectionery products (for example, sweets, cakes, cookies, pastries, kozinaki, etc.).

What is chocolate glaze made from? From cocoa, milk, cream, butter and various fruit fillings and flavorings. Sometimes regular chocolate is added to this delicacy.

It is impossible not to note the important fact that chocolate glaze made from cocoa powder turns out much tastier and healthier if you use a natural main ingredient for its preparation, and not the so-called Dutch or alkalized one.

Prepare a delicacy at home using a classic recipe

How to make chocolate glaze quickly and tasty? To do this, it is recommended to use a proven recipe that does not include expensive products and does not require a long stay near the stove.

So, we will need:

settled water - 2 tbsp. l.;
liqueur, rum or good cognac - 1-2 dessert spoons;
a little vanillin or cinnamon - a pinch;
natural butter (if desired, you can replace it with heavy fat cream) - approximately twenty to thirty milliliters.

Cooking process

Preparing chocolate glaze from cocoa does not take much time. But in order for such a sweet to turn out very tasty, you must strictly follow all recipe requirements.

First you need to mix cocoa powder with powdered sugar in a small bowl. Ideally, this mixture should be sifted through a strainer. Next, you should rinse a small metal container and pour the required amount of water into it. After this, place the bowl in a wide saucepan, add clean drinking liquid, and bring it to a boil. As you already understand, the chocolate icing from cocoa will be prepared in a water bath. After all, if you cook such a delicacy at a temperature above 85 degrees Celsius, then there is a possibility of losing a lot of useful substances.

Then the sweet mixture must be placed in a small bowl and stir well so that the sugar is completely dissolved. By the way, you can adjust the thickness of the glaze yourself by adding one or another product to it (powdered sugar, cocoa powder, starch, etc.).

If you want to achieve the special taste of this delicacy, then you can additionally use ground nuts or nut flour to prepare it. However, you should not add too much of these ingredients either. Otherwise, you will end up with more of a cream than a chocolate cocoa coating.

After the powder mixture has completely dissolved, it should be removed from the water bath and immediately put butter into the bowl (you can add heavy cream), add vanillin or cinnamon, as well as rum, liqueur or good cognac. These ingredients need to be mixed very quickly with a spoon, and then the glaze should be used for its intended purpose.

It should be noted that as a result of the described actions you should get a fairly thick and aromatic delicacy that can be safely applied to eclairs, cake or other confectionery products.

Chocolate chocolate glaze: recipe

If you don’t want to purchase additional ingredients for such a delicacy, but urgently need to decorate the finished dessert, then we suggest using the following recipe. For this we need:

Cooking method

So, before you cook the chocolate glaze, you need to take 1 or 2 bars of the dark delicacy and break it into slices. Next, you need to place the product in a small saucepan with a thick bottom and pour in a little milk or heavy cream. After this, the dishes with the contents should be placed on very low heat. In this case, the ingredients must be stirred regularly with a large spoon. If you are afraid that they will burn during the heat treatment, then they should not be placed on an open fire, but in a water bath. We described above how this process is carried out.

After the chocolate begins to melt intensively, you need to remove it from the stove and stir constantly until the dark delicacy slices are completely dissolved. This completes the preparation of the chocolate glaze.

It is recommended to use the finished product for confectionery when it has cooled down. However, you should also not keep the glaze at room temperature for too long, because it will harden quite quickly, and you will have to reheat it again.

Making a treat with sour cream

We talked about how thick chocolate icing from cocoa powder is prepared at the very beginning of this article. But if you want to get not a simple decoration for confectionery products, but a real cream, then we recommend additionally using thick sour cream.

So, we need:

cocoa powder - about 2-3 tbsp. l.;
powdered sugar - about 2 tbsp. l.;
fresh milk - 2 tbsp. l.;
store-bought sour cream 30% - 2 tbsp. l.;
rum or good cognac - 1 dessert spoon;
a little vanillin or cinnamon (a pinch).

Cooking process

This delicacy is prepared very easily and quickly. To do this, you need to take two metal containers (large and small) and pour plain water into the larger one. Next, it should be put on fire and brought to a boil. After this, you need to pour fresh milk, rum or cognac into a small container. After mixing the components, they should be placed in a boiling liquid, thus creating a water bath.

While the dairy product and alcoholic drink are being heated, you can begin preparing other components. To do this, mix the powdered sugar with cocoa powder and then sift using a small sieve. The resulting mixture must be carefully poured into a small saucepan and stirred so that no lumps form. In addition to these ingredients, you need to add cinnamon or a little vanillin.

Once you have formed a homogeneous chocolate mass, remove it from the water bath and cool slightly at room temperature. Next, you need to add a few tablespoons of thick sour cream to the finished treat. It is advisable to mix these ingredients with a whisk or mixer. As a result, you should get a fairly thick and tender mass, which is ideal for making homemade cakes or pastries.

A quick and easy way to make glaze

There is another quick and easy recipe for making chocolate glaze that does not require a long stay near the stove.

We will need:

cocoa powder - about 2-3 tbsp. l.;
sugar - approximately 2 tbsp. l.;
fresh milk - 2 tbsp. l.;
natural butter - 1 tbsp. l.

Cooking (step by step)

To create such a delicacy, you need to take a bowl with a thick bottom, put a mixture of cocoa powder and not very coarse sugar into it, and then add fresh milk and natural butter. All these components must be placed on low heat and, stirring regularly, brought to a homogeneous mass. It is necessary to ensure that there are no lumps in the glaze. If they do appear, you should thoroughly mix the entire mass with a large spoon.

Let's sum it up

Now you know how to easily and quickly make icing from chocolate or cocoa powder at home. Before using this delicacy to decorate dessert, this product needs to be cooled a little. If this is not done, the confectionery product may “leak” under the influence of hot glaze. If, on the contrary, you cool the product too much, it will harden right in the bowl, and it will be impossible to remove it (only by reheating).

We are all accustomed to the fact that confectionery products, to give them an appetizing appearance and delicious taste, are covered with all kinds of sweet glaze, which is prepared from a variety of ingredients (fruit fillings, powdered sugar, milk, butter, sour cream, eggs, chocolate, starch, condensed milk, cocoa) . But the main, popular and most favorite coating is chocolate glaze, which is suitable for decorating absolutely all types of baked goods, making it sweeter, more attractive and preserving the freshness of the product for a long time. Let's learn how to make a variety of chocolate glazes at home to make our confectionery products more perfect.

Rules for working with chocolate icing

You can prepare chocolate glaze by melting pure chocolate in a water bath, adding a little white chocolate or butter, but it is worth considering that this type of coating quickly hardens, crumbles and is only suitable for cakes with a perfectly flat and smooth surface. Therefore, the base of any chocolate mixture for coating cakes, muffins, rolls, cookies, marshmallows, pastries, sweets, eclairs, homemade pies is prepared from a cocoa product, the dry residue of which must be at least 25%.

When making chocolate glaze, you must adhere to certain rules:

The finished product should be coated with glaze when it has completely cooled. If you do this “hot on the heels,” your perfect chocolate glaze will be covered with an unattractive web of cracks of varying depths.
Chocolate icing cannot be applied to baked goods while it is hot, as it will simply spread over your product, ruining its appearance.
If you want to add gloss to your glaze, add a small piece of butter or margarine to it, if it is not originally included in the original recipe.
At the beginning of cooking, be sure to sift the cocoa; such a simple manipulation will saturate it with oxygen and make it more airy.
In order to evenly distribute the chocolate glaze over the product, pour it all into the center of the baked goods, then carefully distribute it from the center to the edges. Treat the sides of the product with thicker frozen fondant.
Glaze made with powdered sugar hardens quickly.
In order to diversify the taste of the glaze, you can add a little vanilla, mint, cinnamon or any special flavoring. Chocolate glaze harmonizes perfectly with coconut flakes, rum, cognac and vanilla.
The most important rule: you can adjust the thickness of the chocolate glaze, prepared yourself, by adding or subtracting sugar, cocoa or liquid ingredients.

Simple recipe for chocolate glaze

The recipe for this type of chocolate coating is the simplest, easy to remember and can be used as the basis for any other cocoa-based recipe.

You will need the following composition of products:

5 tbsp. l. milk (can be replaced with water), cocoa powder, sugar;
50 g butter.

Preparation does not take much time and effort: a mixture of sugar and cocoa powder is poured into butter melted over low heat in milk. Everything is stirred until completely dissolved and brought to a boil.

Standard Glittery Chocolate Glaze Recipe

To prepare the most common fudge, you will need the following ingredients:

5 tbsp. l. natural cocoa powder;
3 tbsp. l. water, any alcohol and powdered sugar;
40-50 ml high fat cream (can be replaced with butter);
vanilla or cinnamon;
To improve the taste and texture of the glaze, you can add 50-60 g of dark chocolate.

Pour the required amount of water into a container placed in a water bath, add a mixture of cocoa and powdered sugar into it, stir until completely dissolved. Then add cream, alcohol and flavoring.

Chocolate frosting with sour cream

The principle of preparing this type of glaze is similar to the first, the only difference is that sour cream is added at the very end, adjusting the consistency of the product. This type of glaze is more like a cream in texture; it has a peculiar thickness and a special taste due to the addition of sour cream.

Prepare the ingredients:

5 tbsp. l. cocoa powder;
4 tbsp. l. sour cream;
3 tbsp. l. powdered sugar, water;
flavoring

Chocolate glaze based on condensed milk

This type of coating will be beautiful, tasty and glossy. Mix and grind 3 tbsp. l. butter, condensed milk and cocoa powder. Heat everything over low heat, bringing to a boil.

To ensure that the chocolate glaze you prepare turns out perfect, do not forget to strictly follow the chosen recipe. Remember that a deficiency or excess of any product can completely change the taste of the coating, and with it the decorated dish.

Glaze is an important element of sweets. It not only decorates cakes, pastries, and homemade cookies, but also adds an additional delicious taste to these products. However, not all housewives know how to make chocolate icing.

This process is not that complicated and provides an opportunity for the pastry chef to show all his culinary imagination.

Which chocolate to choose

You need to clearly understand which type of chocolate is not suitable for making glaze:

with various fillings: nuts, pieces of fruit, etc., since the glaze mass must be homogeneous;
porous, because oil is released from it during melting; the delicacy itself does not melt, but gathers into a huge lump of chocolate grains;
cheap, since it is heterogeneous in composition and has low quality, which will inevitably affect the final product.

Now about what kind of chocolate you should choose for cooking:

Milk is considered the ideal option; after melting, you don’t need to add anything to it, except maybe a little butter;
confectionery is more convenient in preparing glaze, it melts faster into a homogeneous mass, but in terms of taste it is significantly inferior to food tiles;
The use of white chocolate is very interesting, it has a peculiar soft taste, and in this case the glaze can be tinted in different colors using food coloring;
Don’t rush to put the bitter one aside; the icing made from it contrasts very uniquely with overly sweet cakes or pastries.

If you are not going to use white chocolate, pay attention to the color of the product, it should be dark brown and rich.

The ideal chocolate for melting is couverture.

Rules for preparing glaze

So, you have successfully purchased raw materials. Now you need to proceed with the following steps:

Break the tile into pieces as small as possible;
The container in which the chocolate will be melted must be greased with butter so that the mixture does not stick to the bottom and walls;
Select another vessel, larger in diameter, heat the water in it (you don’t need to boil it) to 50–70 degrees;
Place the smaller container in the larger one, continuing to heat, being careful not to let the hot water splash onto the heated chocolate;
Constantly stir the prepared glaze, preferably with a wooden spatula;
Do not cover containers with a lid, this will lead to the formation of condensation, which will ruin everything;
If necessary, add a few tablespoons of milk, sugar or cream;
Immediately after the chocolate has completely melted until smooth, add butter to the mixture;
If you like to experiment, use other additives, for example, honey, sour cream, condensed milk.

Remember that the mixture must be extremely homogeneous and not too thick, otherwise it will harden until the confectionery masterpiece is completely formed, and the glaze will not turn out to be one color.

It is better to apply melted chocolate in 2 layers: first form the first thin one, and then cover the product completely.

There should not be a drop of water in the resulting mixture, as it greatly deteriorates the appearance of the glaze.

How to make glaze - step-by-step recipe with photos

Ingredients:

dark chocolate - 120 g;
cow's milk - 4 tbsp.

Break the tile into pieces.
Chocolate must be broken into slices or even smaller pieces
Melt until smooth, pour in milk.
Melt chocolate in a steam bath
Apply to pastry product.
Let the mixture cool.
Decorate the cake with fruits and berries.
If you use pure chocolate, the glaze will be thick.

The recipe given is basic, basic. On this basis, you can give free rein to your imagination - add honey, syrup, etc.

The use of condensed milk makes the mixture elastic and it will be easily applied to a variety of products anywhere.

Cake surrounded by cupcakes, cherries and macaron lids

Glaze and creativity allow even novice cooks and amateurs to achieve unprecedented heights of skill.

The so-called mirror glaze looks very impressive. It is prepared with the addition of diluted gelatin, frozen, then melted again and applied to the same frozen product.

Storage

The finished mixture with condensed milk can be kept in the freezer for up to 2 weeks. Some confectioners believe that nothing bad will happen to it even in a month. But glaze prepared with regular whole milk for more than 2 days is not recommended to be kept in the refrigerator.

Many housewives adhere to the principle that confectionery ingredients should be used immediately and not stored in reserve. In our age of diversity and activity of intestinal infections, such a precaution hardly seems superfluous.

Homemade chocolate glaze - general principles of preparation

Any chocolate coating consists of chocolate, cocoa, or a mixture of both. Cocoa comes with or without sugar. It is better to use bitter powder that requires cooking. With it the taste will be more intense and most culinary recipes indicate exactly its quantity. Before use, you need to thoroughly knead the lumps and sift the powder if necessary. Homemade chocolate glaze with cocoa needs to be cooked over a fire; this type is rarely prepared in a water bath.

You can use any chocolate for the glaze, but to ensure a bright and aromatic coating, it is advisable to choose a product containing at least 70% cocoa. The tile will need to be broken, you can chop it and melt it to a liquid state. It is more convenient to do this in a water or steam bath. To do this, place a bowl on a pan of boiling water and continue heating.

Common ingredients in glaze are: sugar (powder), dairy products, butter (butter, vegetable). Starch and gelatin can also be added as thickeners. Regardless of the type of ingredients, you ultimately need to achieve a homogeneous mass. Therefore, you need to remove all lumps from bulk products and sift the powders through a strainer. Oils and dairy products must be chosen with the maximum percentage of fat content, otherwise there is a chance that the homemade chocolate glaze will not harden or the hardening process will take too long.

Recipe 1: Chocolate glaze with milk and cocoa

A common and simple way to make homemade chocolate glaze with cocoa powder. It turns out much cheaper than using ready-made chocolate bars. You will need a small saucepan or ladle; we will cook directly on the stove, without a water bath.

Ingredients

3 spoons of milk

Sugar 5 spoons

3 spoons cocoa

50 gr. oils

Preparation

1. Pour sugar into a cooking container, add cocoa and mix the dry products well so that no lumps form.

2. Add milk, butter, put on the stove.

3. Cook over low heat, stir continuously, making sure that the mass does not burn.

4. After 2 minutes, drop a spoonful of homemade glaze onto a saucer chilled in the freezer. If the drop freezes, you can turn off the heat and use it for its intended purpose.

5. If the mass spreads and does not harden, then increase the cooking time and check the product for thickness every half a minute.

Recipe 2: Glossy chocolate frosting with cream

An ideal homemade glaze for baking, which has a beautiful, shiny surface. Bird's milk is perfect for cakes and pastries. The recipe uses ready-made chocolate; it is important that it is without additives and contains at least 70% cocoa beans. The cream should be full fat, not vegetable.

Ingredients

120 g chocolate

2 teaspoons powdered sugar

50 ml water

50 ml cream

30 g butter

Preparation

1. Break the chocolate bars into cubes, place them in a bowl and place in a steam bath. The container should not touch the water; we will heat it over the steam released during boiling.

2. As soon as the tiles begin to melt, add water a little at a time and mix.

3. Add powdered sugar and continue to hold the bowl over steam.

4. Add cream, mix.

5. The last ingredient is butter. Once it melts, your homemade glaze is ready and you can wear your glossy clothes to bake.

Recipe 3: Chocolate glaze for Gelatin cake

The special thing about this homemade chocolate cake frosting is that it always hardens, lays out evenly and has a wonderful shine. The result is a mirror surface that looks especially impressive on baked goods without additional decorations. Ideally, you should use gelatin in leaves, but since it is difficult to obtain today, we will use regular powder; it is better to take instant powder.

Ingredients

2 tsp. gelatin (or 3 leaves)

180 g sugar

0.13 ml cream at least 30%

0.14 liters of water

70 g cocoa

Preparation

1. Add 40 ml of water to the gelatin and set aside for swelling.

2. Mix cocoa with granulated sugar, pour in the remaining water and cream. We put it on the stove.

3. Cook over low heat for 8-10 minutes. We're filming.

4. Add dissolved gelatin to the hot mass, stir vigorously until completely dissolved.

5. Cool the chocolate icing for cakes to a temperature of 45-50 degrees and use it for its intended purpose.

Recipe 4: Chocolate frosting for cake with condensed milk

To prepare such homemade chocolate glaze, you can use cocoa or ready-made chocolate, but it is very important that the bar is dark, of high quality, and free of palm fats. We will cook with powder; it will make the shaving brush brighter. You should use GOST condensed milk, without vegetable oils. Otherwise, the glaze simply may not harden. Sugar is not included in the recipe.

Ingredients

3 spoons cocoa

4 tablespoons softened butter

4 spoons of condensed milk (not boiled, regular white)

Preparation

1. Place a pan on the stove and put butter in it, melt it.

2. Add cocoa powder (or chocolate broken into small pieces, about 70 grams), mix well.

3. Pour in condensed milk and keep it until it boils; the mixture can burn quickly, so don’t stop stirring.

4. Remove from heat, cool to 50-60 °C and cover the previously prepared surface.

Recipe 5: Chocolate frosting for cocoa cake with sour cream

Well, a very quick option for making homemade chocolate frosting for a cocoa cake that only takes a few minutes to prepare. An ideal recipe for those who don’t have a lot of ingredients or time to decorate a homemade cake. It is better to use full-fat, homemade sour cream to reduce the amount of water in the product.

Ingredients

2 tbsp. l. cocoa

2 tbsp. l. sour cream

2 spoons of sugar

Preparation

1. Combine all ingredients and rub with a spoon until smooth. This must be done immediately in the saucepan in which we will cook the glaze.

2. Place the saucepan with the ingredients on the stove, heat until boiling, cool slightly and you can pour over the cake.

Of course, this option does not have a beautiful, glossy finish, but it is ideal for sprinkling with nuts, coconut flakes, and decorative dragees. It is important to apply the sprinkles before the icing hardens. If they are made with sugar, the surface should not be hot.

Recipe 6: Chocolate glaze for cocoa cake with cognac “Favorite”

An interesting version of homemade chocolate icing for a cake with cocoa, which has a bright, nutty aroma. The addition of cognac gives it, but only if it is real. Some housewives prepare this glaze with the addition of rum or liqueur, in which case it takes on a slightly different taste, depending on the product. This recipe calls for bitter cocoa powder, no added sugar.

Ingredients

60 g cocoa

spoon of cognac

2 spoons of milk

30 g butter

60 g sugar

P cooking

1. Mix cocoa powder with sugar, add milk and place on the stove. Stir until the grains are completely dissolved.

2. Add butter cut into pieces and cook for 3 minutes.

3. Remove from heat, pour in cognac, stir, cool slightly and you can decorate the cake.

Recipe 7: Chocolate frosting for chocolate cake with eggs

A recipe for a very delicate and airy homemade chocolate cake glaze that resembles a soufflé. It can also be used for cakes, to fill baskets, nuts, and looks interesting when decorating mini-cakes and cupcakes. It is important to use high quality chicken eggs as they are not cooked.

Ingredients

60 g each of butter and dark chocolate

Preparation

1. The butter needs to be kept out of the refrigerator for several hours until it becomes soft.

2. Separate the yolks from the whites. Beat the egg whites to stiff peaks using a mixer or whisk. In a separate bowl, beat the yolks with a spoon until white. To speed up the process, you can also use a mixer.

3. Grind the chocolate on a fairly coarse grater or finely chop it with a large knife. You can just break it into cubes, but it will take longer.

4. Place a bowl in a water bath and melt the pieces of tile.

5. Add softened butter and immediately remove from heat. Stir the mixture until the fatty bits are completely dissolved.

6. Add the mashed yolks and stir vigorously.

7. Carefully add the protein foam, mix and decorate the cake. This glaze hardens for quite a long time, it can set for up to 2 hours, but it does not crumble or peel off when cutting the cake.

Recipe 8: Chocolate frosting for chocolate cake with potato starch

This homemade chocolate cake frosting also contains cocoa for a richer flavor and brighter color. Before use, starch must be passed through a sieve and the remaining lumps must be crushed so that they do not spoil the final appearance of the coating. This amount of food produces a fairly large portion, which is enough to cover a good cake. Powder is used instead of sugar.

Ingredients

150 g powder

5 spoons of milk

50 g each of chocolate and butter

1 heaped spoon of starch

3 spoons dark cocoa

Cooking method

1. In a saucepan, mix powdered sugar with starch, add cocoa and milk.

2. Chop the chocolate bar into pieces, cut the butter and place everything together in a saucepan. Mix with the rest of the ingredients.

3. Place on low heat and cook continuously until slightly thickened. As soon as the mass begins to remain on the spoon, you need to remove it from the heat, let it cool a little and you can use it. For a more even coating, you can level the surface with a knife; after a few minutes, the marks will flow together and will not be visible.

Recipe 9: Chocolate glaze with honey “Lakomka”

In addition to powdered sugar, honey is added to this chocolate glaze; it gives the product an additional flavor and makes the coating shiny and smooth. You can use any honey, including candied honey. There is no need to melt in advance; under the influence of temperatures, the pieces will quickly disperse and the mass will take on a homogeneous consistency. Ready-made chocolate is used; milk chocolate can also be used in this recipe.

Ingredients

100 g chocolate

2 spoons honey

50 g butter

4 tablespoons each of milk and powder

Cooking method

1. Break the chocolate pieces and put them in a bowl. Place in a water bath.

2. Add chopped butter and melt.

3. As soon as the mass begins to melt, add milk and stir.

4. Pour in the powder and keep in a water bath until the mass becomes homogeneous.

5. Remove from heat, add honey and stir vigorously for a minute until it is completely dissolved.

6. You can use the mass for its intended purpose.

Recipe 10: White chocolate frosting for chocolate cake

White chocolate cake frosting can also be used for the base coating or for decoration. With its help, you can easily draw stripes on a dark background or, conversely, with classic chocolate on a white surface. Zebra cakes are decorated in this way. If you need clear stripes, you need to wait until the base layer hardens. For blurry patterns, chocolate must be applied to a fresh surface.

Ingredients

0.2 kg white chocolate;

0.1 kg of powdered sugar;

3 spoons of milk.

Cooking method

1. Chop chocolate bars into arbitrary, not very large pieces. Place in a bowl and place in a water bath. White chocolate cannot be melted directly on the stove or in the microwave; it is a rather capricious product.

2. Add powdered sugar and milk, mix and continue cooking until the mass is completely homogeneous.

3. Remove from heat, let cool to 50 degrees and cover the desired surface. For stripes, you can put the mixture in a pastry bag or draw patterns using a spoon.

Recipe 11: Homemade chocolate icing for cakes made with milk and flour

The peculiarity of this recipe is that you can easily change the thickness of the chocolate glaze by adding flour. If you need to make the mixture more liquid, you can add additional milk. The glaze is prepared using cocoa powder.

Ingredients

20 gr. flour;

0.1 kg sugar;

40 gr. cocoa;

80 ml milk;

50 g butter.

Preparation

1. To prevent lumps from forming during the cooking process, you need to pour sugar, cocoa and flour into a bowl and rub well with a spoon.

2. Add milk, cut the butter into pieces, and place on the stove. The fire should be small.

3. Cook the mixture until it thickens; stir continuously, scraping the setting layer from the sides and bottom of the saucepan.

4. Cool the chocolate glaze until warm, grease the surface and let it harden.

Recipe 12: Homemade chocolate glaze “White with cream”

An option for preparing a very delicate and soft chocolate glaze, for which a ready-made white bar is also used. The recipe calls for cream, its fat content should not be less than 30%. A vegetable product is not suitable for whipping; the cream must be natural, without sugar or additives.

Ingredients

0.15 l cream;

0.2 kg white chocolate;

Vanillin to taste.

Preparation

1. Grind the tiles and send them to melt in a water bath.

2. At this time, whip the cream with a mixer into a strong foam. You can immediately add vanillin or any other flavoring. If you plan to paint the glaze, then it is better to add pigments at this stage too; with the help of a mixer they will be more evenly distributed in the mass.

3. Combine both masses, mix with a regular spoon and decorate cakes, pastries, and any pastries.

Homemade chocolate frosting - useful tips and tricks

Is there any icing left over after finishing the cake? You can pour it into a plastic bag, cool it and put it in the refrigerator. It will last wonderfully for several weeks before preparing the next delicacy; all that remains is to melt it.

If you add chocolate flavoring to your homemade glaze along with cocoa, the taste of the sweet coating will become more intense.

White chocolate should not be brought to a boil in a water bath or overheated; flakes may appear in it or the mass will become plasticine and matte. The optimal temperature is 70-80 degrees.

Is the glaze too thick and streaky on the surface? Add a little vegetable oil to the pan and heat it up. The same technique can be used to give a glossy shine.

Before decorating any surface, you need to cool the glaze slightly so that it becomes thicker and does not run off the surface. The cooled and thick mass, on the contrary, needs to be heated a little so that it lies more evenly.

It is important to remember that the glaze is not applied to the cream, no matter what it is made from. The ideal surface is a simple cake layer, maybe soaked in syrup. It can also be coated with a thin layer of jam. In this case, the coating will lie flat and there will be no problems with hardening.

Cocoa powder takes up quite a lot of moisture, so if you want to add more of it than indicated in the recipe, you will also have to increase the amount of liquid.

Chocolate icing is very often used to decorate confectionery products. This type of glaze was recently invented. Not so long ago it was considered a masterpiece of culinary art, since the cost of the cocoa from which it was made was quite high. This type of glaze was used only to decorate the most expensive and exquisite confectionery products. Today, chocolate is accessible to everyone, not just the rich. At the same time, this is not only an everyday, but also an exquisite delicacy, which is a product of the creativity of specialists in the field of culinary art.

How to make simple chocolate frosting?

A simple chocolate glaze is sometimes prepared to coat confectionery products. Water and sugar are added to cocoa. You will need 2 tablespoons of cocoa, 1/2 cup sugar, 3 tablespoons of water. To prepare it, cocoa powder and sugar are mixed with the addition of water. The composition is placed on a rather slow fire; it should be cooked, stirring continuously. First, the sugar will dissolve, and then the mass itself will bubble. One minute after bubbles appear, remove from heat.

You should wait for it to cool a little and thicken. If the mixture is still hot, then it has a liquid state, and when cooled, it quickly hardens and sugars. If you want to prepare a children's cake or custard pies, then add a small amount of butter to the icing, which has not yet cooled. Then the whole mixture is whipped using a mixer. After this, it acquires a milder taste.

Method for preparing chocolate glaze with sour cream

To prepare the glaze at home, you can use the most common recipe; its taste will resemble dark chocolate, which has a specific sourness. It is this that dilutes the cloying quality of sugar, so the presence of sour cream makes glazed cakes taste delicious.

To prepare a glazed cake, you need the following products to cover it:

butter (2 tbsp);
sour cream (100 g);
cocoa powder (3 tbsp);
sugar (3 tbsp.).

To create a glazed mass, mix sour cream, sugar and cocoa in a saucepan. Brew it over low heat with continuous stirring. After the mixture boils, you need to put oil in it, continuing to cook everything until the products are completely dissolved. Then the composition is removed from the heat; it is not cooled very much. It is used for frosting cupcakes, cakes, and pastries. This type of glaze begins to thicken after cooling, but does not become hard.

How is chocolate icing made from cocoa and starch?

Alternatively, you can make the glaze in a rather original way. There is a recipe based on starch without brewing the mixture. There is no need to add sour cream and butter here.

The composition will harden very slowly, so the mass can be applied to both cold and hot confectionery products.

Glazed coating for baked goods can be made based on the following components:

potato starch (1 tbsp);
cocoa (3 tbsp);
powdered sugar (3 tablespoons);
water (3 tablespoons).

Powdered sugar, cocoa and starch are poured into a bowl. After adding sufficiently cooled water, the entire composition is thoroughly mixed. The finished mass is used to cover baked goods. For example, this amount of mixture can cover about 8 mini-cakes (cupcakes).

How to make chocolate frosting in the microwave?

For those who are good at cooking in the microwave, you can use a glaze recipe that contains the following products:

milk (3 tbsp);
sugar (1/2 cup);
butter (2 tbsp);
cocoa powder (3 tbsp);
dark chocolate (1/3 bar).

When preparing the glaze, the milk is heated so that the sugar is dissolved in it. The butter is mixed with cocoa, the mixture is added to the milk, and chocolate is added there. After placing everything in the microwave in a special container, remove it after 3-4 minutes. Now the finished mass can be used for its intended purpose.

Recipe for professional chocolate icing

Cooking like a professional is quite difficult. At the same time, you can try to make professional chocolate icing yourself using a special recipe that requires the following products:

condensed milk (1 tbsp.);
butter (1 tbsp);
cocoa powder (1 tbsp).

This recipe is quite easy to remember. The butter is melted. After adding condensed milk and cocoa, everything is mixed and ground to coat the confectionery with the finished chocolate glaze.

How to make shiny chocolate frosting?

There is another recipe for creating chocolate glaze without heating all the products. As a result, you can get almost real chocolate glaze, only shiny.

It includes:

milk (1/2 cup);
butter (1.5 tbsp.);
powdered sugar (1/2 cup);
cocoa (3 tbsp.);
vanilla.

When preparing a shiny mass to cover a cake or pastry, cocoa is mixed with powdered sugar, then the mixture should be diluted with warmed milk. It is necessary to put butter in it, which has been softened before use. Vanillin is added to the mixture, then it is ground to obtain a shiny chocolate glaze. To prevent the mass from hardening so quickly, first prepare the confectionery products for which it will be intended.

Two recipes for mirror chocolate glaze

Products required for glaze:

gelatin (8 g);
sugar (250 g);
cocoa powder (sifted 80 g);
cream (80 ml);
water (150 ml);
dark chocolate (chopped 50 g).

To make a mirror glaze, you need to soak gelatin in water, following the instructions on the package. Take a saucepan, put sugar in it, adding sifted cocoa powder. Pour water and cream into the mixture, put on fire, bring to a boil while stirring. When the mixture has already boiled, the fire immediately turns off. Add dark chocolate, which is crushed, and mix everything. Then soaked gelatin is added to the mixture, then everything is mixed again.

The composition is left to cool to room temperature. After this, you need to remove the cake from the refrigerator, place it on a wire rack, and cover the surface of the confectionery product with the prepared mirror chocolate glaze. The resulting mass is used to decorate only the top part of the cake or the entire product, and sprinkle its sides with nuts or crumbs.

A special spatula will help to completely decorate the cake with mirror glaze, with the help of which the composition is raked closer to the edge of the sides of the product so that it can flow down.

The drained mass is collected, filtered, and reused if necessary. Then the cake should be immediately transferred to a plate and refrigerated for 2 hours. When the entire mass has frozen, the cake is served to the table.

Using mirror glaze, you can decorate cakes such as “Bird's Milk”, “Daniella”, and other types of confectionery products.

The second recipe for mirror chocolate glaze from Pierre Hermé is quite simple. Chocolate, water, honey, gelatin and condensed milk are taken, which must be of high quality. In particular, you should pay attention to the quality of condensed milk and chocolate. You can prepare such a composition for coating confectionery products using instant gelatin, but regular gelatin will do. Take a full tablespoon of gelatin (with the top). You can take any honey, but not candied honey.

First, gelatin is soaked for about 10-15 minutes so that it swells in 30-35 ml of water. Place honey, sugar, and the rest of the water in a thick-walled saucepan and bring the mixture to a boil. It needs to be boiled for about 2 minutes. After this, the composition is removed from the heat, condensed milk is added, and everything is stirred. After this, the swollen gelatin is laid out so that it can completely dissolve. When Pierre Hermé's mirror glaze is ready, it is used to coat confectionery products.

How to make dark chocolate frosting?

If you want to make glaze for such a popular cake as Sacher, you can combine it with coconut flakes. Products used to prepare chocolate glaze:

milk (2 tbsp);
dark chocolate (1/2 cup);
powdered sugar (1/2 cup).

All chocolate must be broken and dissolved in a water bath. Next, milk and powdered sugar are mixed by adding the mixture to the melted chocolate. Everything should be put on fire and stirred. You should have a thick chocolate icing for the cake.

How to make nut-chocolate frosting?

Often, chocolate icing for cakes, muffins and pastries is prepared from dark chocolate, but it can be made from white milk chocolate. You can add nuts and other required ingredients for chocolate glaze:

milk (1 tsp);
powdered sugar (1/2 cup);
butter (1/3 pack);
white chocolate (1 bar);
vanilla;
nuts (various).

The butter must be removed from the refrigerator and left for a certain time to soften. A white chocolate bar, which has previously been broken, is placed in a small saucepan. After adding oil there, melt all the contents in a water bath. After this, milk, powdered sugar, vanillin, nuts are added, everything is mixed and removed from the heat.

Recipes for other types of chocolate icing

This confectionery coating for baking can be prepared not only from cocoa and chocolate, but also from other ingredients, for example, rum, coffee, egg whites, juice of various berries and fruits.

To prepare the rum glaze you will need the following products:

powdered sugar (200 g);
rum (3 tbsp);
hot water (1 tbsp.).

Powdered sugar is sifted through a sieve, then hot water and rum are poured into a bowl. Afterwards everything is rubbed with a wooden spoon until a shiny glaze is obtained. You can make rum glaze using rum essence, which is diluted in 3-4 drops with 4 tablespoons of hot water.

The main products for coffee glaze are:

powdered sugar (200 g);
coffee extract (4 tbsp);
butter (1 tsp).

Powdered sugar is sifted using a sieve into a bowl, where butter and hot coffee extract are added. All you need to do is grind it with a wooden spoon until you get a shiny glaze.

To create a protein glaze, use the following products:

egg whites (2 pcs.);
powdered sugar (200 g);
lemon juice (1 tbsp).

Powdered sugar is sifted through a sieve into a container, whites and lemon juice are added there, after which everything should be mixed quickly enough to obtain an egg glaze, which is seasoned with rum, cocoa, coffee extract, etc.

You can make colored glaze if you use the following products:

juice of carrots, spinach, beets, etc. (3-4 tbsp.);
powdered sugar (200 g);
lemon juice (1-1.5 tbsp.).

Powdered sugar should be sifted using a sieve into a container where the juice is added, and then the whole mass is ground into a composition that will be shiny, allowing you to decorate cakes or pastries.

Please remember that the heated icing is not applied to the buttercream.

If necessary, a layer is created that should pass between the layer of glaze and cream. Otherwise, it is sprinkled with powdered sugar and possibly cocoa. It is correct to apply a thin layer first, and then a thicker one. It can be combined with coconut flakes, cognac, vanillin or rum.