Dark Chocolate Glaze

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

Preparation info

Makes
750 g

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

A wonderfully simple glaze, ideal for coating chocolate entremets and petits gâteaux.

Ingredients

18 g (¾ oz) leaf gelatine
235 ml (8

Europe
France
Garnish
Mediterranean

Method

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)