Chocolate icing on the cake. How to make cocoa chocolate icing? Recipe for well-setting cocoa icing for cake

History is silent about who exactly invented the chocolate icing. But it is known for certain that chocolate itself (in the form of cocoa) came to us from Mexico, where it appeared three thousand years ago, that cocoa was added to confectionery products only in the seventeenth century, and at the beginning of the nineteenth, chocolate took on the well-known slab form. So, about the glaze. Chocolate glaze is one of the youngest confectionery inventions. And given the high (at that time) cost of cocoa, it can be called a product of high culinary fashion. Only the most exquisite and most expensive confectionery products were covered with such glaze.

Over time, cocoa and chocolate ceased to be "food of the gods", safely descended to earth and migrated to the menu of mere mortals. And, nevertheless, they did not become an everyday meal, remaining an affordable but delicious delicacy. And numerous recipes for chocolate glaze continue to be culinary "haute couture".

Plain chocolate icing

The simplest glaze is made on the basis of sugar and water with the addition of cocoa.

Ingredients:

Cocoa powder (2 tablespoons)
Sugar (half a glass)
Water (3 tablespoons)

Preparation:

Mix sugar with cocoa powder and add water. Stir well and put on fire. Boil the glaze over low (very slow) heat, stirring constantly. First, the sugar will dissolve, then the syrup will begin to bubble. After the bubbles appear, cook the glaze for another minute and remove from heat. Let the glaze cool and thicken a lot: the hot one will be too liquid, the completely cooled one will be sugared and hardened.

Note:

For a baby cake or choux pastry, you can add a little butter to the still warm chocolate icing and beat it with a mixer. This will soften the taste of the glaze.

Chocolate glaze with sour cream

The most common homemade chocolate glaze recipe. It turns out to be similar to real dark chocolate, has a specific sourness that dilutes the sugary sugar. Great for icing a cake.

Ingredients:

Sour cream (100 g)
Sugar (3 tablespoons)

Preparation:

Stir sour cream, sugar and cocoa in a saucepan and simmer over low heat, stirring constantly. As soon as the glaze boils, add the butter and continue cooking until the butter dissolves. Then we remove from heat, cool slightly and put into action: we glaze the cake, cakes or muffins.

Note:

The glaze cools quickly, and when it cools, it thickens strongly, but does not harden.

Chocolate glaze with starch

An original way of making chocolate glaze without brewing. It does not require butter or sour cream, it does not harden very quickly and can be applied to both hot and cooled baked goods.

Ingredients:

Potato starch (tablespoon)
Cocoa (3 tablespoons)
Powdered sugar (3 tablespoons)
Water (3 tablespoons)

Preparation:

Pour sifted icing sugar, starch and cocoa into a bowl. Add very chilled water and mix well. That's all! The finished glaze can be used to cover baked goods. By the way, the specified amount of products is quite enough for icing, which can be used to cover eight cupcakes (mini-cakes).

Glitter chocolate icing

Another recipe for "cold" glaze preparation. It turns out almost real chocolate, only shiny.

Ingredients:

Milk (half glass)
Cocoa (3 tablespoons)
Butter (one and a half tablespoons)
Vanilla

Preparation:

Mix cocoa with powdered sugar and dilute with warm milk. Put softened butter and a pinch of vanillin there. Rub until a shiny glaze is obtained.

Note:

The glaze hardens quickly, so you need to make it after baking.

Professional chocolate icing

Of course, it is difficult to compete with professionals. But everything is in our hands. And if we know the recipe for a real professional chocolate glaze, then why not try to make this delicious, shiny and beautiful "shaving brush".

Ingredients:

Butter (tablespoon)
Condensed milk (tablespoon)
Cocoa powder (tablespoon)

Preparation:

As you can see, it is very easy to remember the composition of this glaze: everything is one to one. And it turns out to be even easier to cook it. It is necessary to melt the butter (the fatter the better), add condensed milk and cocoa to it. We mix everything, grind and cover our confectionery creations with ready-made glaze.

Microwave chocolate icing

Do you like to cook in the microwave? Then this frosting recipe is just for you.

Ingredients:

Butter (2 tablespoons)
Milk (3 tablespoons)
Cocoa powder (3 tablespoons)
Sugar (half a glass)
A third of a bar of dark chocolate

Preparation:

We heat the milk and dissolve the sugar in it. Mix cocoa with butter and add to milk. Then we put chocolate there and put everything in the microwave. After three to four minutes, take out, mix and use the ready-made icing for the intended purpose (to cover the cake, cupcake or pastries).

Dark chocolate icing

Perfect for such a famous cake as "Sacher". And any other cakes can also be successfully coated with this glaze. It also goes well with coconut flakes.

Ingredients:

Bitter chocolate (2 bars)
Powdered sugar (half glass)
Milk (2 tablespoons)

Preparation:

Break the chocolate into pieces and dissolve in a water bath. Mix milk with powdered sugar and add to melted chocolate. Put on fire and cook, stirring occasionally, until the icing turns into a thick paste.

Chocolate-nut glaze

What about chocolate, but only white? It can also be used to make unusual chocolate icing, for example, nut glaze.

Ingredients:

Butter (one third of a pack)
Powdered sugar (half glass)
White chocolate bar
Milk (teaspoon)
Nuts (any)
Vanilla

Preparation:

We take the oil out of the refrigerator and leave it for a while to soften. Put a broken bar of chocolate, butter in a saucepan and melt it all in a water bath. Then add milk, icing sugar, nuts and vanillin. Mix and remove from heat. The glaze is ready.

Little tricks

In order for your experiments with icing to be fruitful, heed the advice of experienced pastry chefs:

The icing on the baked goods should first be applied in a thin layer, and then put a thicker layer on top.
It is better not to pour over confectionery with very hot icing - let it cool down a little.
To correctly determine the readiness of the brewed glaze, use the "finger method": if the finger dipped into the glaze suffers, then it is ready for use.
The icing on the basis of icing sugar, prepared in the “cold” way, is desirable to use immediately, as it hardens quickly.
Hot frosting should not be applied to buttercream. If this is necessary, then make a layer of jam between the cream and the glaze, or simply sprinkle the cream with cocoa powder or powdered sugar.
Chocolate glaze goes well with coconut, vanilla, rum and cognac.

Such are the little tricks and such different recipes for making chocolate glaze - a confectionery "haute couture". Shall we join the high culinary fashion?

If you don't have time to make intricate homemade baked goods, icing will help you out. It is made on the basis of cocoa, real chocolate, sour cream, condensed milk or honey. The cake can be glazed completely, decorated with inscriptions, or even used as a layer for cake layers. The glaze is prepared quickly, you do not need special skills.

Here are some tips to help you decorate your birthday cake in an original way:

When cooking, the glaze must always be stirred vigorously, otherwise it will burn and will taste bitter.
Chocolate can always be replaced with cocoa powder, just observe the proportions: if the recipe says "100 grams of chocolate", take instead 50 grams of cocoa powder and 50 grams of butter, cream or condensed milk.
After decorating the cake covered with icing, put it in the cold for at least 3 hours.
Light-colored glaze can be tinted with food coloring. One drop of blue dye will give the light glaze a snow-white hue, neutralizing the yellowness of the butter.

It is more convenient to heat chocolate for icing in a microwave oven, having previously covered the container with a lid.

Mirror glaze

This cake cover is shiny, smooth, very durable. When cutting the cake into portioned pieces, the knife must be warmed up, otherwise the icing may crack.

Ingredients:

Chocolate (white can be combined with food coloring, black) - 1.5 tiles;
Glucose syrup - 150 milliliters;
150 grams of sugar;
Condensed milk - 100 milliliters;
Gelatin (+ 60 milliliters of water) - 12 grams;
75 milliliters of water.

Cooking process:

First, soak the gelatin in water and let it swell.
Combine glucose syrup and sugar in a saucepan, put on fire and bring to a boil.
Boil a little, remove from heat, cool.
Add gelatin to cold syrup, pour condensed milk into the same place.
At this stage, food coloring is added if the chocolate for the icing is white and a different coating color is required.
Grind the chocolate, fill it with syrup, beat with a blender.
We put the mass in the cold at night. In the morning we warm it up in the microwave to 35 degrees, beat again if necessary and cover the cake. When decorating, simply pour the icing evenly onto the surface of the cake, without smoothing it with a knife.
We remove in the cold for 3-4 hours to harden.

Icing

This cake cover is the easiest to make and the most festive. The snow-white color on the surface of the dessert gives it solemnity and elegance. In addition, products for such glaze can be found in the refrigerator of any housewife.

Ingredients:

Powdered sugar - 200 grams;
Lemon juice - 1-2 tablespoons;
Vanilla - 1 packet.

Cooking process:

Sift the icing sugar on a fine sieve, preferably twice.
Squeeze the juice out of the lemon and strain.
Pour the juice into the powder in a stream, stirring the mass with a whisk.
When you get a viscous mass, beat it at high speed with a blender.
Finally, add vanilla or other essence as desired.
If you add 1 egg white to the composition, you get a rather viscous and elastic glaze (icing). She can not only cover the cake, but also create amazing snow-white decorations, figures, inscriptions.

Glaze with honey and coconut milk

Unusual chocolate coating based on liquid honey and coconut milk is very sweet, slightly viscous. It has excellent covering properties, fills in all the irregularities on the cake.

Ingredients:

Coconut milk - 35 milliliters;
Cocoa powder - 10-15 grams;
Honey - 30 milliliters;
Half a bar of dark chocolate;
A piece (about 40 grams) of butter.

Cooking process:

Beat the chocolate with a blender or grate on a coarse grater.
Mix it with sifted cocoa powder, milk and honey.
Put the dishes on a low heat, preferably in a water bath.
While stirring, boil the mixture and boil it until all the ingredients are dissolved.
Add a piece of butter to the slightly cooled mass, stir to dissolve.
Apply the sauce to the surface of the cake and spread it out with a knife.

Chocolate sour cream glaze

Such a coating for baking turns out to be soft, delicate. The glaze can be applied in a fairly thick layer, and it will not flow, but it will not harden either. Can serve as a layer for cake layers. For this filling, sour cream must be used fatty, without excess acid.

Ingredients:

Sugar - 6 teaspoons;
Sour cream - 30 grams;
Cocoa powder - 2.5 teaspoons;
Butter - 20 grams.

Cooking process:

Mix sugar and cocoa powder, pour into a heavy-walled saucepan.
Pour in sour cream, whisk lightly and put the mixture on low heat.
Boil the mixture while stirring.
Remove from the stove, cool slightly and melt a piece of butter in the mass, stir and cover the prepared cake. Put in the cold.

Condensed milk glaze

Condensed milk-based chocolate icing is very sweet, plastic, sticky. It serves as an optimal basis for further decorating the cake with mastic, icing figures and gluing details.

Ingredients:

Cocoa powder - 20 grams;
Butter - a teaspoon;
Condensed milk - 1 glass.

Cooking process:

Mix condensed milk and sifted cocoa powder in a thick-walled bowl.
Place on low heat, boil and simmer for no more than one minute, stirring always.
Cool the boiled mixture slightly, then add a piece of butter and stir it into the glaze.
Cover the cake and set it aside to refrigerate for a few hours.

Ganache

This French chocolate glaze recipe is different in that no powdered sugar or pure sugar is used in its preparation. Real high-quality white or milk chocolate gives all the sweetness to the filling.

Ingredients:

Chocolate - 180 grams;
A glass of 35 percent cream;
50 milliliters of liquor (like "Baileys").

Cooking process:

Bring the cream to a boil in a heavy-bottomed saucepan.
Chop or break the chocolate.
Remove the cream from the heat and immediately dip the chocolate pieces in it.
Stir until they are all dissolved. Pour the liquor into the chilled ganache.
You can also use dark chocolate instead of white. In this case, rum or cognac will be the best flavoring agent, and the preparation process for all varieties of ganache is identical.

Colored chocolate glaze

Chocolate-based cake topping can be more than just brown or white. To decorate cakes, you can prepare colored glaze with the addition of food colors.

I associate this icing with the Bird's Milk cake. I think many people know the taste of this glaze, especially those who grew up in the Soviet Union or ate desserts and cakes prepared by our mothers and grandmothers. I offer you a recipe chocolate icing from cocoawhich can be used for making pastries or simply eaten with a spoon \u003d)

What is needed for cooking

A saucepan or ladle (preferably with a thick bottom)

Ingredient List:

50 gr. butter, fat content 80%;

45 ml. milk, fat content 3.2% (~ 3 tablespoons);

60 gr. sugar (~ 4 tablespoons);

10 gr. cocoa powder (~ 3-4 teaspoons).

Cooking process:

Making chocolate icing from cocoa is not difficult at all, but some points in the process should be taken into account. Let's take a closer look \u003d) We start cooking by preparing the ingredients. Put all the necessary ingredients in a saucepan or ladle (preferably with a thick bottom): butter, milk, sugar and cocoa powder.

Next, we send the saucepan or ladle to the stove. You can make chocolate icing from cocoa either in a water bath or by sending the saucepan directly to the stove. If you are cooking for the first time or want to play it safe, it is better to cook the glaze in a water bath. Of course, the process will take longer, but nothing will burn for you, and you can easily control the process. And if you choose to cook the glaze by placing the stewpan directly on the stove, then the fire must be made slightly lower than average and not leave the stove, constantly stirring the glaze, otherwise it will not work and burn. Of course, during the preparation of the glaze in a water bath, it also needs to be stirred, but in this case it is less likely that it will burn if you interrupt the cooking process.

Having chosen the cooking method, we put the saucepan on the stove and begin the process of making chocolate icing from cocoa. To begin with, we wait until all the ingredients are completely dispersed and turn into a homogeneous mass. Further, the mass will begin to boil. At this stage, it is important to constantly stir the frosting (especially if you have chosen the option of cooking directly on the stove). Thus, we boil the glaze for 2-3 minutes. That's it, the glaze is ready!

Using glaze:

Cocoa chocolate glaze can be used in a variety of confectionery products. It is excellent for impregnating cakes. And if you want to use the glaze for impregnation, then after cooking let it cool down a little and, while it is liquid, soak the cakes.

I also really like to cover the top of the cake with this icing (for example, "Bird's milk"), glaze donuts or eclairs. And lately, very often I make chocolate streaks on the cake out of this icing.

Often, drips on the cake are made from chocolate ganache (chocolate is mixed with heavy cream), but when these ingredients are not at home, in my opinion, beautiful drips can also be made from chocolate icing made from cocoa. To do this, the finished glaze, stirring intensively, bring to the consistency you need. The frosting should be thicker. The main thing is to monitor the consistency, because the glaze can become very thick and it will not work out of it beautiful smudges.

I want to show you an example of an unsuccessful glaze for smudges. In this case, it turned out to be too liquid and the smudges did not work out. As a result, all the glaze is glass down.

And in this example, in my opinion, the glaze turned out to be a little thick for smudges (although, it looks much better than when the glaze is thin). Do not make the icing too thick, as it can drain very badly (and it won't look nice) or even drip in chunks.

And on this cake, it seems to me, the icing turned out to be of a very good consistency, which allowed us to make beautiful, even smudges.

On a note:

It is important to use quality butter for this glaze. Because more than once it happened that during boiling the oil separated from the bulk and, of course, the glaze was spoiled.
To make nice smudges, the cake itself must be chilled and the icing must not be hot.

Application chocolate icing from cocoa very diverse. It can be used to saturate cake layers, glaze donuts and eclairs, and also to top the cake and make chocolate streaks. And I think that you can find many more different options where you can use such a glaze. Try and experiment \u003d)

If this recipe turned out to be useful to you, then I will be glad if you leave your feedback on what you have done \u003d)

Chocolate icing for cakes, muffins, cakes and pastries does not need to be made from chocolate. It can be made from cocoa powder with the addition of milk or sour cream, condensed milk, sugar and butter. This glaze is even better in taste and color than chocolate.

Here's what experienced pastry chefs advise when working with icing:

You can add vanillin, rum, cognac, coconut flakes to the chocolate glaze, they perfectly complement each other.
The no-boil glaze hardens quickly and must be applied immediately after preparation.
You cannot cover a cake with hot icing where butter cream has already been smeared, but if necessary, then first cover the cream with liquid jam or sprinkle with cocoa, and then with icing.
You cannot cover the cake with just boiled icing, it needs to be cooled a little.
First, we apply a thin layer of glaze to the confectionery product, and then thicker.

How to make cocoa cake frosting?

Recipe:

Mix half a glass of sugar in a saucepan,2 tbsp. tablespoons of dry cocoa, 3 tbsp. tablespoons of milk and cook the mixture until thickened.
Cool slightly, add a pinch of vanillin, 30 g of melted butter and beat until fluffy.
Put the icing on the middle of the baked top cake, spread it over its entire surface, grabbing the edges so that the glaze flows down the sides.
We put the cake in a cold place for the night, in the morning you can serve it with tea.

Note. If the icing has become cold and thickened, it does not spread well on the cake, you need to heat it by adding a little water, and if it is liquid, boil it with a spoonful of sugar.

zur from cocoa and condensed milk, recipe

Cocoa and condensed milk frosting

Recipe:

Mix half a can of condensed milk in a saucepan, 2 tbsp. tablespoons of cocoa and cook until smooth.
After removing from heat, add 0.5 tbsp. tablespoons of butter ..
Pour the cake immediately and set it to cool.

Cocoa chocolate glaze applied by professionals.

Recipe:

Melt 1 tbsp in a saucepan. a spoonful of butter, add cocoa and condensed milk, 1 tbsp each. spoon.
We knead well, and you can decorate any baked goods.

Powdered milk and cocoa frosting recipe

Cocoa and milk powder glaze

Recipe:

Fill in 1 tbsp. a spoonful of gelatin 0.5 cups of water and let it swell.
We mix in 1 tbsp. spoon of cocoa and milk powder, 4 teaspoons of sugar, pour 0.5 cups of water and heat until all the ingredients are dissolved.
We also dissolve the swollen gelatin on fire, but do not allow it to boil.
Mix hot gelatin, boiling milk powder mixture, butter (30 g), and mix again.
The icing is ready, decorate the cake with it and set to cool.

After a couple of hours, the icing will harden, and the cake can be served with tea.

Milk and cocoa frosting recipe

Cocoa, milk and flour glaze

The thickness of such a glaze depends on the milk and flour taken according to the recipe, the more flour, the thicker the glaze, and the more milk, the thinner it is.

Recipe:

Pour 1 tbsp into a stainless steel saucepan. a spoonful of flour and cocoa, half a glass of sugar, 75 ml of milk, knead everything, and cook, stirring, at a low boil, until the desired density.
Turn off the heat and add 50 g of butter, stir until the butter is completely dissolved.

Glaze is used to coat pastries and cakes.

Note. The presence of butter in the glaze gives it a shine.

Ice cream drizzled with lean cocoa chocolate icing

Lean cocoa chocolate icing

Recipe:

We mix in an enamel bowl 2 tbsp. cocoa spoons, 3 tbsp. tablespoons of sugar, 4 tbsp. spoons of water and cook over low heat, stirring all the time, until it thickens.
After removing from heat, add 1/3 of the tea. tablespoons of cinnamon and 1 tsp. a spoonful of brandy, mix everything together.

We cover pies, cakes, muffins with hot icing, and cold icing is suitable for pouring ice cream.

Cold Lean Chocolate Frosting

The recipe for this lean cocoa frosting is original and does not require boiling. It can be prepared in a hotel, outdoors.

This glaze does not harden for a long time, it can be used to cover both hot and cold sweets.

Recipe:

Mix in a deep plate 3 tbsp. tablespoons of powdered sugar without lumps, 1 tbsp. a spoonful of potato starch, 3 tbsp. spoons of cocoa.
Add 3 tbsp. spoons of very cold water, knead again, and the glaze can be used.

Cocoa and butter frosting recipe

Cocoa and butter chocolate icing

Recipe:

In a saucepan, combine 3 tbsp. tablespoons of sugar, 2 tbsp. spoons of milk, 3 tbsp. tablespoons of cocoa, 60 g of butter, knead everything and set to cook until the butter melts.
We dilute another 3 tbsp. spoons of milk and cook further, stirring occasionally.
If the icing is thick, add another 2-3 tbsp. spoons of milk.

If the icing is ready, it should slowly drain from the spoon in thick streams.

Any housewife wants the baked culinary masterpiece to be not only tasty, but also beautiful. The ideal coating for confectionery is a chocolate mirror glitter coating.

Decorated with glaze cakes, pastries, cookies, acquire not only an attractive appearance, but also a special taste. There are several options for preparing such a delicacy.

1.Simple chocolate icing.

The simplest glaze is made on the basis of sugar and water with the addition of cocoa.

Products:

Cocoa powder 2 tbsp spoons
Sugar half a glass
Water 3 tbsp. spoons

How to make a simple chocolate frosting:

Mix sugar with cocoa powder and add water. Stir well and put on fire. Boil the glaze over low heat, stirring constantly. First, the sugar will dissolve, then the syrup will begin to bubble. After the bubbles appear, cook the glaze for another minute and remove from heat. Let the icing cool and thicken a lot: the hot one will be too liquid, the completely cooled one will be sugared and hardened.For baby cake or custard cakes, you can add a little butter to the still warm chocolate icing and beat it with a mixer. This will soften the taste of the glaze.

2.Chocolate glaze on sour cream.

The most common homemade chocolate glaze recipe. It turns out to be similar to real dark chocolate, has a specific sourness that dilutes the sugary sugar. Great for icing a cake.

Products:

Sour cream 100 gr.
Sugar 3 tbsp. spoons
2 tbsp butter spoons
Cocoa powder 3 tbsp. spoons

How to make chocolate icing with sour cream:

Stir sour cream, sugar and cocoa in a saucepan and simmer over low heat, stirring constantly. As soon as the glaze boils, add the butter and continue cooking until the butter dissolves. Then remove from heat, cool slightly and put into action: glaze cake, cakes or muffins. The glaze cools quickly, and when it cools, it thickens strongly, but does not harden.

3. Chocolate glaze with starch.

An original way of making chocolate glaze without brewing. It does not require butter or sour cream, it does not harden very quickly and can be applied to both hot and cooled baked goods.

Products:

Potato starch 1 tbsp the spoon
Cocoa 3 tbsp. spoons
Powdered sugar 3 tbsp. spoons
Water 3 tbsp. spoons

How to make chocolate starch icing:

4.Shiny chocolate glaze.

Another recipe for "cold" glaze preparation. It turns out almost real chocolate, only shiny.

Products:

Powdered sugar 0.5 cups
Milk 0.5 cups
Cocoa 3 tbsp. spoons
Butter 1.5 tbsp. spoons
Vanilla

How to make a glittering chocolate frosting:

Mix cocoa with powdered sugar and dilute with warm milk. Put softened butter and a pinch of vanillin there. Grind until a shiny glaze is obtained. The glaze hardens quickly, so you need to do it after baking.

5. Professional chocolate glaze.

Products:

Butter 1 tbsp. the spoon
Condensed milk 1 tbsp. the spoon
Cocoa powder 1 tbsp the spoon

How to make a professional chocolate icing:

6. Chocolate icing in the microwave.

Do you like to cook in the microwave? Then this frosting recipe is just for you.

Products:

2 tbsp butter spoons
Milk 3 tbsp. spoons
Cocoa powder 3 tbsp. spoons
Sugar 0.5 cups
0.3 bar of dark chocolate

How to make chocolate icing in the microwave:

7. Dark chocolate icing.

Perfect for such a famous cake as "Sacher". And any other cakes can also be successfully coated with this glaze. It also goes well with coconut flakes.

Products:

Bitter chocolate 2 bars
Powdered sugar 0.5 cups
Milk 2 tbsp. spoons

How to make dark chocolate frosting:

8.Chocolate-nut glaze.

What about chocolate, but only white? It can also be used to make unusual chocolate icing, for example, nut glaze.

Products:

Butter 0.3 pack
Powdered sugar 0.5 cups
White chocolate bar
Milk 1 tsp
Any nuts
Vanilla

How to make chocolate hazelnut glaze:

9.Chocolate glaze with gelatin (glaze).

Products:

300 ml of water
350 gr sugar
250 ml cream
125 gr cocoa
6 plates (12 g) gelatin

How to make chocolate gelatin icing:

Heat water, sugar and cream, add cocoa, stir to avoid lumps. Add melted gelatin and strain. Can be used as a sauce, but not gelatin (you can add zest).

Little tricks.

In order for your experiments with icing to be fruitful, heed the advice of experienced pastry chefs: First apply a thin layer of icing to baked goods, and put a thicker layer on top. It is better not to pour over confectionery with very hot icing - let it cool down a little.

To correctly determine the readiness of the brewed glaze, use the "finger method": if the finger dipped into the glaze suffers, then it is ready for use. The icing on the basis of icing sugar, prepared in the “cold” way, is desirable to use immediately, as it hardens quickly.

Hot frosting should not be applied to buttercream. If this is necessary, then make a layer of jam between the cream and the glaze, or simply sprinkle the cream with cocoa powder or powdered sugar. Chocolate glaze goes well with coconut, vanilla, rum and cognac.

Enjoy your meal!