Advertisement
Chocolate Glaçage
Preparation info
- Makes
300 ml
- Difficulty
Easy
Appears in
By Roger Pizey
Published 2013
Chocolate glaçage is slightly different to a ganache. The addition of the oil gives a glassy, mirrored effect to your topping and the end result is liquid enough to pour over the top of a cake.
Ingredients
100 g 3½ oz 100 ml
Method
- Break the chocolate into small pieces and place in a bowl.
- Put the water in a pan with the cream, sugar and salt. Bring to the boil and simmer for about 2 minutes.
- Pour the hot liquid over the broken-up chocolate and mix well until smooth.
- Leave to cool for about 30 minutes before mixing in the oil.
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title