Name: Dark Chocolate Glaze
Yield: Makes 750 g (1 lb 10 oz)
Cuisine: French
Ingredients: 18 g (¾ oz) leaf gelatine; 300 g (10½ oz/1½ cups) caster (superfine) sugar; 235 ml (8 fl oz/1 cup) water; 100 g (3½ oz/1 cup) cocoa powder sifted; 170 ml (6 fl oz/¾ cup) whipping (pouring) cream

Soak the gelatine in a bowl of ice-cold water for a few minutes until soft. Squeeze to remove any excess water.

Put the water and sugar in a saucepan, bring to the boil, then continue to simmer over a low heat for 2-3 minutes.

Add the sifted cocoa powder and the cream. (1)

Dark Chocolate Glaze

Ingredients

Method

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