Glassa al cioccolato (chocolate glaze)
Glassa al cioccolato (chocolate glaze)
Prep time
Cook time
Total time
Categories: Kids, Quick and Easy
This is a simple but delicious chocolate glaze which remains glossy and moist. It is the perfect glaze for cakes and tarts. This recipe was taught to me by Jerome Husson of Alain Ducasse’s Spoon restaurant in Hong Kong.
This is a simple but delicious chocolate glaze which remains glossy and moist. It is the perfect glaze for cakes and tarts. This recipe was taught to me by Jerome Husson of Alain Ducasse’s Spoon restaurant in Hong Kong.
Author: Jerome Husson
Recipe type: Dolci (Dessert)
Cuisine: Multi-regional
Serves: 400 ml
Ingredients
- 240 grams cream
- 30 grams milk
- 180 grams sugar
- 60 grams cocoa powder
- 60 grams dark chocolate
- 7 grams leaf gelatin
Instructions
- To make the glaze, place the milk, sugar and cream in a saucepan.
- Place the saucepan over medium low heat, stirring until it reaches 55-60C.
- Add the cocoa powder and continue cooking, whisking constantly for 2 minutes.
- Place the gelatin and the chocolate in a bowl.
- Let it sit for 5 minutes stirring occasionally.
- Strain the chocolate glaze through a fine mesh sieve and refrigerate for 1 hour.
