Delicious cake icing recipe. Homemade chocolate frosting. Made from chocolate and cream

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Of course, every confectionery product - be it cookies, cupcakes or birthday cake - needs appropriate decoration. After all, cooking is not just cooking, but also a kind of art. How to decorate baked goods? This is where a simple and quick recipe for chocolate icing comes to the rescue.

Why do you need glaze?

Chocolate cocoa icing: a quick recipe

To quickly make fondant for a cake (or any other baked goods), you will need the following ingredients:

three tablespoons of milk (you can take any fat content);
a tablespoon of cocoa powder (it should not be sweet, but must be of high quality);
half a glass of sugar (can be replaced with powdered sugar, it is easier to work with);
50 grams of butter.

To begin, place cocoa powder and sugar in a saucepan or saucepan, pour milk over them and mix thoroughly. Now put the mixture on low heat and, stirring constantly, bring to a boil, hold for 5-7 minutes. But remember that the glaze needs to be stirred constantly, otherwise most of it will stick to the bottom and walls of the dish, and you won’t want the taste of burnt cocoa at all. After this, you can add the oil, continuing to stir, make sure that it is completely dissolved. This fudge, of course, hardens slightly when cooled, but still remains relatively liquid. What can you decorate with it? Yes, almost everything - cookies, cakes and other baked goods. You can even pour this glaze over some dessert, such as ice cream or pancakes. In addition, this fudge goes well with fruit. After all, you can simply spread it on a piece of bread.

How to make boiled chocolate glaze

Boiled glaze is thicker. However, it does not harden completely and is great for decorating baked goods. How to cook it? The recipe for chocolate icing for the cake is as follows:

First, prepare all the ingredients. You will need two tablespoons of cocoa powder, the same amount of sugar, as well as 70 grams of sour cream and a full (or maybe a heaping) tablespoon of butter.
First, put sugar and cocoa in a saucepan, add sour cream and mix everything thoroughly.
The mixture should be placed on low heat and stirred constantly until it boils.
After this, add the butter and stir until it is completely dissolved and the mixture boils again. Now you can remove it from the heat - an excellent decoration for baking is ready. Agree, this recipe for chocolate glaze is quite simple to prepare and does not require expensive products or special skills.

Homemade dark chocolate fudge

Some people love and know how to enjoy the exquisite and bitter taste of real dark chocolate. And some dishes require just such decoration. Preparing chocolate glaze does not take much time, since the procedure is extremely simple. What ingredients will be needed for such a delicious delicacy? Here is their list: 100 g of dark chocolate (it is advisable to choose a high-quality bar), two tablespoons of milk, 50 grams of powdered sugar. First, place powdered sugar in a saucepan, pour milk over it, mix thoroughly and place on low heat. While the liquid is heating, break the chocolate bar into small pieces - this will make it easier to melt. Once the milk boils, place the chocolate in it. Stir the mixture thoroughly until everything is completely dissolved. This chocolate frosting recipe is as simple as it gets. By the way, you need to apply the fondant to the cake while it is still warm, as it hardens very quickly when it cools.

White chocolate frosting: a simple and quick recipe

Every cook, as well as anyone with a sweet tooth, knows that white chocolate is much sweeter, and its flavor tones are completely different. How to make chocolate icing from it? It should be noted right away that this product is much more difficult to work with - as soon as you overheat it slightly, it turns into hard lumps. So how to make white fondant correctly? Fortunately, you don’t need too many ingredients to prepare it - you only need 100 g of butter and 100 g of white chocolate (by the way, it’s better to break it into small pieces first). Place the ingredients in a container and place in a water bath. Stir the glaze constantly. As soon as the butter has completely dissolved, the mixture can be removed from the bath - the chocolate will melt well in the hot oil.

You can see that making classic baking fudge is not difficult at all. However, you can always change the recipe for chocolate glaze by adding new ingredients to your taste, which will highlight the merits of the dessert you have prepared. For example, you can always add chopped, well-roasted nuts to fudge. Instead of sugar, you can add honey to the glaze - this will give the chocolate an interesting floral aroma and corresponding taste. Some craftswomen add a little cinnamon to the fudge - this recipe is especially suitable for baking with apples. Vanillin also goes well with sugar - it can be added either in the form of a powder or solution, or replaced with vanilla sugar (the main thing here is not to overdo it). In fact, there are many more recipes for chocolate frosting. Each chef prepares it in his own way, adding unique ingredients. Therefore, try, experiment, please your relatives and guests.

If you love homemade baking - and not only eating, but also cooking - you regularly face the question of glaze. Sweet, aromatic, it will add attractiveness to any pie, not to mention cakes and muffins. And sometimes, to be honest, it will help to mask some shortcomings like a crumbled cake or a failed golden crust. In short, it never hurts for a keen cook to have a couple of interesting homemade glaze recipes in her notebook. Especially cocoa glaze - chocolate, fragrant, tender and plastic.

Classic recipe and its variations

There are a great many recipes for sweet coating for baked goods: from powdered sugar, whipped egg whites, caramel. But the leadership in this area is confidently held by chocolate, a recognized favorite of both cooks and eaters. Preparing this glaze couldn’t be easier: just melt a chocolate bar in a water bath, and then mix it with a spoonful of butter (for shine) and a couple of spoons of heavy cream (for softness). But finding the necessary ingredients is difficult. For a high-quality coating, you need a delicacy containing at least 70% cocoa beans, which may easily not be available in a small store. Alas, too often, under the guise of chocolates, we are sold so-called confectionery bars, which do not contain a single gram of cocoa butter! And real tiles are not cheap...

But with cocoa powder such problems do not arise. It is accessible to everyone, cheap, does not create difficulties during cooking, gives the dessert a mind-blowing aroma of pure chocolate and a bright taste... Beauty! The main thing is to purchase the “correct” cocoa - the one that needs to be boiled and not poured with hot water. And also stock up on the necessary additional components.

But no matter what recipe you ultimately choose, it is important that the resulting glaze meets three main requirements. Firstly, it should be liquid enough and easily spread on the cake, but at the same time thick enough so as not to drip off it. Secondly, it must freeze well. Thirdly, its preparation should not take much time, because the glaze is the final touch with which the hostess completes the creation of a culinary masterpiece.

And the glaze should be delicious. This is perhaps the main condition.

Step-by-step cooking recipes

Chocolate glaze with milk

You will need:

milk - 3 tbsp. l.;
cocoa - 3 tbsp. l.
sugar - 5 tbsp. l.;
butter - 2–3 tbsp. l.

Preparation:

Rub the cocoa through a fine sieve to break up any lumps, and then mix with the sugar.
Pour in milk, add butter and cook the mixture over low heat, stirring continuously, for 7-8 minutes. If you want, you can add the oil later, into the hot ready-made mixture.
Once you achieve homogeneity, remove the chocolate-scented mass from the heat, cool slightly and use it for decoration.

To check whether the glaze is ready, experienced housewives advise placing a saucer in the freezer before putting the pan on the stove. By dropping 2-3 drops of the aromatic brew onto its cooled surface, you will immediately see whether they begin to harden or whether the glaze should be kept on the fire a little longer.

Video: how to make cocoa glaze

With sour cream or cream

You will need:

cocoa - 2 tbsp. l.;
cream or sour cream - 2 tbsp. l.;
butter - 1–2 tbsp. l.;
powdered sugar - 4 tbsp. l.;
vanilla sugar - 0.5 tsp.

Preparation:

Sift cocoa and powdered sugar, add vanilla sugar.
Combine in a saucepan with sour cream (cream) and place on low heat. Don't forget to stir the mixture constantly!
Lastly, when the rest of the ingredients are already warm, add the butter. Mix everything well again, remove from the stove, cool a little... and you're done!

If you miss the time and the glaze starts to harden right in the pan, don’t worry. Return it to the steam bath and bring it to the consistency you need.

Video: simple secrets of making homemade glaze

With condensed milk

You will need:

condensed milk - 4 tbsp. l.;
cocoa powder - 4 tbsp. l.;
butter - 4 tbsp. l.

Preparation.

Grind cocoa with melted butter.
Place the mixture in a water bath, melt completely and combine with condensed milk.
Keep the pan steaming for another 5-6 minutes, constantly stirring the future glaze, let it cool a little and you can start decorating.

If the cake is not intended for children, before removing the pan from the stove, add 1 tbsp. l. cognac - the dessert will turn out even more fragrant and glossy.

With eggs

You will need:

cocoa - 5 tbsp. l.;
butter - 130 g;
sugar - 2 tbsp. l.;
egg.

Preparation.

Melt the butter over low heat or a steam bath and dissolve the sugar in it.
Add cocoa.
Remove the mixture from the heat, let it cool slightly, add the egg to the butter with cocoa and sugar.
Using the whisk vigorously, whisk the glaze.
The mass will be thick, dense, but at the same time tender.

With starch

You will need:

cocoa - 3 tbsp. l.;
milk - 5 tbsp. l.;
powdered sugar - 3 tbsp. l.;
natural chocolate - 50 g;
butter - 50 g;
starch - 1 tbsp. l.

Preparation.

Carefully sift the starch, powdered sugar and cocoa.
Mix everything, add milk and put on low heat.
Break the chocolate into pieces or grate, add to hot milk and cook the glaze, stirring continuously until the mixture begins to thicken. And then all that remains is to remove it from the heat, let it cool a little and use it for its intended purpose.

With honey

You will need:

cocoa - 4 tbsp. l.;
milk or cream - 4 tbsp. l.;
powdered sugar - 4 tbsp. l.;
honey - 2 tbsp. l.;
butter - 2 tbsp. l.

Preparation.

Grind cocoa with butter softened at room temperature.
Pour in milk and heat over low heat.
Place the saucepan in a water bath, add the powder to the milk and cook, stirring, until the mixture begins to thicken.
Remove the saucepan from the stove, add honey to the glaze and mix well.
Let cool slightly and use for decoration.

Mirror glaze

You will need:

instant gelatin - 2 tsp;
heavy cream (30%) - 100 ml;
sugar - 7 tbsp. l.;
cocoa - 4 tbsp. l.;
water - 100 ml + 70 ml.

Preparation:

Pour 70 ml of cold water over the gelatin and give it time to swell.
Make syrup from 100 ml of water and sugar - just put it on the stove and cook until the sugar is completely dissolved.
Add the cocoa, pour in the cream and bring the mixture to a boil, stirring constantly to prevent burning.
Remove the saucepan from the heat, add the swollen gelatin and stir again. Some people recommend using a blender for this purpose.
Let the glaze cool - it should become just warm - and apply to the cake.

Mirror glaze can be made for future use. Pour it into a storage container, cover with film so that it fits tightly to the surface of the glaze, excluding contact with air, and refrigerate.

Video: mirror coating for mousse cake

Any baked goods, be it cupcakes or cakes, become much more beautiful and appetizing if decorated with chocolate glaze. Imagine without her participation. Not the same effect at all, both taste and aesthetic.

Chocolate icing recipes use a mixture of cocoa powder and milk with the addition of butter, which adds shine and softness to the product. By experimenting with the proportions of these main components, you can obtain glazes with different consistencies, differing in color, shine, softness and even taste.

Powdered sugar will speed up the process of obtaining chocolate glaze, and adding vanilla, chopped nuts or coconut flakes to it will help make its taste and, as a result, the decorated baked goods especially tasty.

As a rule, it is recommended to decorate dishes with a glaze that is not too hot in order to avoid its complete drainage, with the exception of rare cases provided for in individual recipes. If you apply it too late, it will lie unevenly, with lumps, and your dish will take on an unpresentable appearance.

How to make chocolate icing from cocoa with milk?

Ingredients:

milk – 3 tbsp. spoons;
cocoa powder – 6 teaspoons;
granulated sugar – 5 tbsp. spoon;
butter – 45 g;
vanilla - to taste.

Preparation

Mix all the ingredients in a metal, preferably enameled, ladle or small saucepan and heat on the stove over low heat, stirring continuously, for three to four minutes, but it may take a little longer. We check readiness by a hardening test drop on a cold saucer.

We immediately use the prepared chocolate icing for its intended purpose, decorating the top of the cake, cupcake or pastries before it has time to harden.

Chocolate frosting with milk for cake

Ingredients:

milk – 3 tbsp. spoons;
cocoa powder – 2 tbsp. spoons;
powdered sugar – 1/2 cup;
butter – 30 g;
vanilla – 1/2 teaspoon.

Preparation

In a small saucepan, combine powdered sugar and cocoa, add milk and mix well. Then put it on the stove over low heat and cook until the chocolate mass foams, stirring continuously and intensively. Now remove from heat and let cool slightly, about seven to ten minutes. Add butter and beat with a mixer. This way the cake icing will be fluffier and softer.

Place the cake on a wire rack set on a tray and pour the prepared icing, pouring it into the center of the cake in a small stream and using a spatula to distribute it evenly over the entire surface and sides. Place the completely frosted cake in the refrigerator to harden.

You need to decorate a pie, cake or cookies, but you don’t know how to do it without using butter for icing, then our next recipe will help you.

Simple chocolate frosting with cocoa and milk

Ingredients:

milk – 2 tbsp. spoons;
cocoa powder – 1 tbsp. spoon;
powdered sugar - approximately 4 tbsp. spoons;
vanilla - to taste.

Preparation

Sift the powdered sugar through a strainer. Heat the milk to a boil, brew cocoa with it and stir until smooth. Now, adding powdered sugar and stirring continuously, bring the chocolate glaze to the desired consistency. The recipe indicates the proportions to obtain medium thickness. If you need a thinner glaze, then add a little milk to make it denser, add more powder.

Now you know how to prepare various versions of chocolate glaze using milk and cocoa. All that’s left to do is bake a base on which we’ll apply it. And, of course, devouring wonderful sweet culinary masterpieces created with your own hands.

An appetizing, aromatic glaze will help make your baked goods beautiful, pouring it over the entire cake or using it for inscriptions and creating unique patterns. Chocolate frosting for cocoa cake is easy to make yourself. We offer the best recipes that reveal all the secrets and subtleties of cooking.

Chocolate cocoa glaze - classic recipe

It is not recommended to immediately apply glaze while it is hot, as it will quickly drain from the surface of the cake. You need to wait a little while the mixture cools down. The main thing is not to waste time, otherwise it will freeze and you will have to reheat it again.

Ingredients:

cocoa – 55 g;
water – 45 ml;
sugar – 150 g

How to cook:

Mix sugar with cocoa and add water. Mix with a whisk.
Place on low heat. Cook while stirring with a whisk so that the glaze does not burn.
Once the first bubbles appear, cook for 2 minutes. Remove from heat.
Before decorating the baked goods, the chocolate mixture will need to cool slightly.

Glaze made from cocoa powder with butter

Chocolate glaze is an indispensable assistant for housewives. Any homemade cake turns into a decoration thanks to a quickly cooked delicacy.

You will need:

butter – 30 g;
milk – 45 ml;
cocoa – 55 g;
vanillin – 2 g;
granulated sugar – 70 g.

How to cook:

Pour cocoa and granulated sugar into an enamel bowl. Pour milk into them and mix thoroughly.
Set to low flame. Cook, stirring constantly until the glaze begins to foam. Remove from heat. Wait 8 minutes for the mixture to cool slightly and thicken.
Add chopped butter and beat with a blender. This will help the treat become soft and acquire a beautiful shiny hue.

If the glaze is too thick and does not spread over the surface of the cake, you will need to add a little milk and boil. If it turns out liquid, add sugar and bring to a boil.

With sour cream

The chocolate glaze made from cocoa and sour cream is especially tender. The main thing is to maintain exact proportions.

Ingredients:

butter – 55 g;
sour cream – 75 g;
cocoa – 75 g;
granulated sugar – 75 g.

Preparation:

To prevent the mass from burning, use a small container for cooking. Cocoa and sugar are mixed, then poured with sour cream.
Place over low heat and cook until the sugar crystals dissolve.
Add chopped butter. Cook until bubbles form. You can't boil it.
Cool the mixture a little and you can pour the cake.

Lenten chocolate glaze

A simple and budget option will delight you with a moderately sweet taste and will help you quickly decorate homemade baked goods.

Ingredients:

water – 45 ml;
vegetable oil – 15 ml;
cocoa – 50 g;
sugar – 90 g.

How to cook:

For cooking, use a container with a thick bottom. It distributes heat evenly and prevents the sweet mass from burning.
Pour cocoa into granulated sugar and mix well. Then add oil and water.
Place the hob on minimum setting. Stirring constantly until bubbles appear. After this, cook for another 3 minutes. Leave to cool. Decorate the baked goods after the mixture has thickened a little.

From milk powder and cocoa

The cocoa and milk glaze looks elastic and shiny on cakes. If there is any chocolate left over after decorating, you can put it in a bag and store it in the refrigerator. Simply melt before next use.

Ingredients:

gelatin – 13 g;
water – 120 ml for gelatin;
cocoa – 25 g;
powdered milk – 25 g;
granulated sugar – 40 g;
water – 120 ml;
butter – 35 g.

Preparation:

Pour gelatin with the specified volume of water. Leave until it swells. It is better to use instant, then you will have to wait no more than 15 minutes.
Mix dry milk with cocoa powder and granulated sugar. Add water and let it cook. The mass will need to be constantly stirred. When bubbles appear, remove from heat.
Place gelatin in a microwave oven and heat. Do not allow it to boil, otherwise the gelling properties will disappear.
Combine the two masses. Add chopped butter and cook for 3 minutes.

How to make mirror chocolate glaze

Home confectioners will be able to surprise guests with a fashionably decorated cake that will delight everyone with its mirror reflection. The variation is easy to prepare and does not require special ingredients in the form of glucose or invert syrup.

Ingredients:

gelatin – 12 g;
cocoa – 80 g;
water – 60 ml for gelatin;
sugar – 240 g;
water – 80 ml;
heavy cream – 160 ml (35%).

Preparation:

The gelatin should be soaked in advance with the specified volume of water and left until it swells.
In a thick-bottomed saucepan, mix water with granulated sugar and cook until boiling. Pour in sifted cocoa. Cook, stirring constantly, for 3 minutes.
Boil the cream separately. Melt gelatin in a microwave oven. Combine the two masses and pour into the hot chocolate mixture.
Place in an immersion blender. It needs to be fixed in one place and not lifted to the side during the beating process in order to avoid large formation of bubbles that will spoil the appearance of the glaze.
Pour the mixture through a sieve. This procedure will help get rid of the bubbles that appear.
The mass is used for decoration after it has cooled to 29°. Ideally, the glaze should sit in the refrigerator for a day. Then it is heated to operating temperature and the products are decorated.

To diversify the taste of the glaze, you can add any spices and spices to the composition.

Cocoa frosting with lemon

The glaze will delight you with a pleasant citrus aroma. Can only be applied to a bare cake not covered with cream. High-fat oil is used for cooking.

You will need:

cocoa – 65 g;
powdered sugar – 230 g;
butter – 65 g;
lemon juice – 45 ml.

Preparation:

Place oil in a container. After it melts, pour in the juice.
Pour in cocoa and then powder. Stirring constantly until it boils. Then cook for 3 minutes. The mass should acquire a homogeneous, shiny consistency.
Remove from heat and cool.

Cocoa glaze is a simple and no-frills way to decorate a cake, pie or other baked goods. Using regular chocolate fudge, you can effectively decorate a holiday treat, add richness to the dessert, or hide minor flaws of the confectioner when making the treat.

How to make cocoa frosting?

Considering the basis on which the cocoa chocolate glaze is made, you can determine its further use.

If the recipe for making cocoa glaze involves the use of milk, cream and butter, this fondant can be safely used to decorate the dessert. It comes out smooth, shiny and dries well. It often makes smudges on the edges of the product.
A simple cocoa glaze with water will harden quickly, its taste will not be as mild as milk-based, but no less tasty.
You can make the icing only from cocoa, but by adding dark chocolate to the composition, the consistency of the delicacy will be smoother and the taste will be richer.
A glossy or “mirror” glaze is obtained by adding gelatin to the composition, and in addition to cocoa, you need to add melted chocolate.
Soft cocoa glaze is made from sour cream or condensed milk; it does not harden during the impregnation of products.

Cocoa and milk glaze

The easiest way to decorate homemade cakes is to make cake frosting from cocoa and milk. By pouring this fondant over the delicacy, you can create original streaks on the surface of the product. Also, thanks to its liquid consistency, the top layer will be additionally soaked before the glaze hardens. In addition to covering the cake, the cream can be used to decorate cupcakes or as a topping for ice cream.

Ingredients:

cocoa powder – 4 tbsp. l.;
sugar – 1 tbsp. l.;
milk – 1 tbsp.;
butter – 50 g.

Preparation

Mix cocoa with sugar.
Add milk into the dry mixture in a thin stream, stirring to break up any lumps.
Heat the mixture to a boil, cook for 5-7 minutes.
Set the container aside, cool the contents a little, add the oil, and stir.
Glaze made from milk and cocoa is used warm.

It turns out so tasty that you can eat it with a spoon. It is used to decorate many different sweets: cakes, donuts, muffins, eclairs. The slightly sour taste of sour cream goes well with chocolate. The main advantage of this excellent fudge is that you don’t need to cook it! If you use brown sugar instead of white sugar, the frosting will have 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.
Add water, kneading into a thick paste without lumps.
Add sour cream, mix well and use immediately for its intended purpose.

Cocoa and butter glaze

This cocoa frosting recipe is as simple and concise as other similar ones. The fondant comes out soft, glossy and very rich. Add half a bar of chocolate and the taste will be brighter. This glaze hardens well in the refrigerator and holds its shape; it does not harden much, but does not spread. This cream can be used to make inscriptions on the surface of the cake.

Ingredients:

cocoa – 5 tbsp. l.;
butter – 100 g;
milk or water – 150 ml;
dark chocolate – 50 g;
sugar – 100 g.

Preparation

Mix sugar and cocoa, pour in the liquid, stir, removing any lumps from the mixture.
Throw in the chocolate pieces and heat until boiling. Boil for 10 minutes.
Add cocoa butter to the icing, stir and use immediately.

Cocoa and water glaze

The cocoa and water icing for the cake is prepared in a hurry. It is used to completely or partially cover the dessert. For a more interesting taste, add vanilla sugar or a couple of drops of alcohol (white rum or liqueur), it will add a special aroma and glossy shine to the chocolate topping. If you need a lean version of the cream, replace the oil in the composition with vegetable oil (coconut, for example) or do not use it at all.

Ingredients:

sugar – 100 g;
cocoa - 4 tbsp. l.;
rum – 20 ml;
water – 100 ml;
butter – 50 g.

Preparation

Mix sugar with cocoa, pour in water, stir.
Heat the mixture to a boil, add rum. Cook for 10 minutes, stirring constantly.
Set aside the glaze, cool slightly, add butter, stir.
Use cake frosting warm.

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 hardens. For a more pronounced taste, add a little extra dark chocolate to the composition; thanks to this ingredient, the glaze will definitely thicken. The resulting glaze according to this recipe is enough to decorate a cake with drips on the sides.

Ingredients:

chocolate – 50 g;
cocoa – 100 g;
cream – 250 ml;
butter – 50 g;
sugar – 100 g.

Preparation

Heat the cream in a saucepan, throw in the chocolate pieces and melt it.
Mix cocoa and sugar separately, pour warm chocolate cream into the dry mixture, stir, breaking up any lumps.
Warm the cream over low heat until thickened, set aside.
Drop in the oil, stir and use immediately.

A delicious and incredibly sweet glaze made from condensed milk and cocoa is prepared quickly and without hassle. In this case, you don’t need to add sugar. To complement and enhance the taste, you can use confectionery flavorings: chocolate, rum or vanilla. It wouldn’t hurt to add coffee flavor; you can brew espresso or use instant granules. This glaze can be used to coat eclairs or donuts.

Ingredients:

cocoa – 100 g;
instant coffee – 2 tsp;
condensed milk – 200 g.

Preparation

Mix cocoa and coffee.
Combine the condensed milk with the dry mixture and stir until all the granules have dissolved.
Can be used immediately.

The most spectacular and especially popular is with cocoa. Every novice pastry chef can make it, the result will be positive in any case. The secret to a beautiful coating lies in the addition of gelatin. In addition to cocoa, it is better to add melted dark chocolate to the recipe; it will add richness to the taste and color. This amount of cream is enough to cover a small cake or 10-12 cupcakes.

Ingredients:

cream – 100 ml;
water – 100 ml;
cocoa – 50 g;
chocolate – 50 g;
powdered sugar – 150 g;
gelatin – 10g.

Preparation

Soak the gelatin.
Mix cocoa with sugar and chocolate pieces, add water and cream.
Bring the mixture to a boil.
Pass the glaze through a sieve, getting rid of any lumps or grains.
Add the swollen gelatin to the hot chocolate mixture and stir until the granules dissolve.
Use the glaze as directed when it has cooled to room temperature.

Cocoa frosting without sugar

Often desserts come out too sweet, sometimes even cloying. In this case, a glaze made from cocoa powder without adding sugar will help smooth out the taste of the treat. The taste of the cream will be complemented by aromatic flavors in the form of vanilla, syrup or alcohol. This glaze is often poured over ice cream or other soft, overly sweet treats.

Ingredients:

cocoa – 100 g;
low-fat milk or cream – 100 ml;
rum – 50 ml.

Preparation

Pour cocoa into a metal container, pour preheated cream (or milk) into it.
While stirring, dissolve the lumps, heat the mixture to a boil, cook over low heat for 10 minutes.
Add rum, stir, use chilled glaze.

With cocoa, prepared in the 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; stir the mixture every 10 seconds, making sure that the glaze does not boil before all the ingredients are mixed. This amount of cream is enough to cover a small cake.