Chocolate Glaçage

Name: Chocolate Glaçage
Yield: Makes 300 ml (10 fl oz)
Ingredients: 100 g (3½ oz) dark chocolate (minimum 70% cocoa solids); 100 g (3½ oz) dark chocolate (minimum 70% cocoa solids); 100 ml (3½ fl oz) water; 100 ml (3½ fl oz) double cream; 75 g (2¾ oz) light brown sugar; a pinch of salt; 20 ml (⅔ fl oz) light nut oil

Preparation info

Makes
300
ml

Difficulty
Easy

Appears in

World's Best Cakes

By Roger Pizey

Published 2013

About

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) dark chocolate (minimum 70% cocoa solids)
100 ml (

Sauce
Garnish
Vegetarian
Gluten-free

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.