Various types of glaze are often used to decorate desserts, including chocolate. Of course, it can be prepared using ready-made chocolate. However, in our time, when under the label with the same name there may be a low-quality product, it’s tastier and more useful to make chocolate icing from cocoa yourself.

Classic Cocoa Glaze

The classic dessert chocolate coating consists of four components: cocoa powder, butter, sugar and milk. The quality of these products must be given special attention. So, it is better to take butter with a high percentage of fat content, and buy cocoa powder alkalized, then the finished glaze will have a rich dark chocolate color.

So, the proportions of products in the composition of the classic glaze will be as follows:

  • 50 ml of milk;
  • 80 g of sugar;
  • 50 g butter;
  • 30 g of cocoa powder.

Cooking Technology:

  1. In a non-enameled stewpan with a thick bottom, put milk and butter on the fire. Warm, stirring, until the oil is completely melted, but do not allow the mixture to boil.
  2. Mix sugar with cocoa, so it will be easier to combine the powder with the liquid component of the glaze. Send bulk ingredients to a skillet to melted butter and milk.
  3. Warm up the mixture until the required condition is reached, remove from heat and after a slight decrease in temperature the mixture can be used.

The thickness of the glaze for confectionery should be like that of sour cream. Then it will be easier to apply, and it will harden faster.

Cookie recipe

The icing for cookies should be solid, so it is prepared from the same set of products as the classic, but they are used in a different ratio.It is very important to take solid butter, because with a soft composition to prepare the icing for cookies does not work.

The list of ingredients:

  • 100 g of cocoa powder;
  • 100 g of powdered sugar (or fine sugar);
  • 20 ml of milk;
  • 50 g butter;
  • 15 ml of vodka.

Working process:

  1. Mix cocoa, powder, milk and butter in a small container and put on fire. Warm the mixture to a uniform smooth state, not forgetting to stir it.
  2. Then add vodka, mix again. This ingredient will add shine to the finished fudge, but it can be omitted. Chocolate coating for cookies ready.

How to cook on sour cream?

The icing of cocoa on sour cream does not harden and does not flow, so it is ideal for coating cakes, rolls and pastries. In its composition there is no butter, vegetable oil gives it a shine.

Ingredient composition of fudge:

  • 100 g of cocoa powder;
  • 75 g of crystalline sugar;
  • 90 g of oily (preferably homemade) sour cream;
  • 15 ml of vegetable refined (odorless) oil.

Cooking in steps:

  1. Mix cocoa, sugar and sour cream in a small bowl. Boil the mixture for 2-3 minutes on fire, actively stirring it.
  2. Then remove from heat, add vegetable oil and mix.

From cocoa powder on water for donuts

Chocolate icing for donuts on water from cocoa powder can be prepared in just a few minutes in a cold way, that is, without any heat treatment.

For her you will need:

  • 30 g of corn (or potato) starch;
  • 75 g of cocoa powder;
  • 100 g of powdered sugar;
  • 50 ml of drinking water.

Algorithm of actions:

  1. Combine and mix all bulk products in a deep bowl. It is necessary to achieve a uniform distribution of cocoa and the absence of lumps.
  2. Pour water in small portions, carefully mixing the fondant. The amount of water can be changed to achieve the desired consistency. Dip hot donuts in the finished fondant.

With the addition of condensed milk

Condensed milk can perfectly replace two ingredients at once (milk and sugar) in the glaze. Fondant from this recipe is obtained with a rich taste of cocoa and milk.

For her you need to take:

  • 90 g of cocoa;
  • 60 ml of condensed milk;
  • 75 g butter.

How to cook:

  1. Mix soft creamy butter with cocoa powder, add condensed milk and mix again.
  2. Heat the resulting mixture to a boil and immediately remove from the stove. This technique will help the ingredients to better connect, and fondant will more accurately cover the confectionery product.

With butter for cake

For filling the cake or decorating beautiful drips along its edges, this recipe from cocoa powder with butter is ideal. The last component will not only give shine to the finished fudge, but also relieve the fragile sugar crust after solidification.

Number of products needed:

  • 100 g of sugar;
  • 20 g of cocoa powder;
  • 15 ml of milk;
  • 50-70 g of butter.

The sequence of stages of work:

  1. Combine sugar, milk and cocoa in a saucepan, mix to eliminate all lumps and bring to a boil.
  2. In a boiling glaze put the sliced ​​butter and keep, stirring, on fire until completely melted. After that, the coating for the cake is ready.

Cocoa and Milk Glaze

The name of this chocolate fudge recipe is Four Spoons, as this amount of basic ingredients will be needed per serving. The hostess will easily increase the amount of the finished product by simply adding a spoonful of all the ingredients.

The composition of fudge includes:

  • 4 tablespoons of cocoa powder;
  • 4 tablespoons of powdered sugar;
  • 4 tablespoons of milk;
  • 50 g of butter.

Cooking method:

  1. Combine all ingredients in a small bowl and mix thoroughly;
  2. Warm the mass on fire until smooth, but do not boil, but set aside. To prevent boiling, you can prepare chocolate icing from cocoa and milk in a steam bath or in the microwave.

Super Shiny Mirror Cocoa Glaze

Recently, desserts coated with mirror glaze have been especially popular. Chocolate mirror glaze usually requires invert syrup and dark chocolate, but without these ingredients you can achieve an amazing result.

A similar recipe:mirror glaze for the cake - recipe

Essential Ingredients:

  • 240 g of sugar;
  • 80 g of cocoa powder;
  • 14 g of gelatin;
  • 160 ml cream 33% fat;
  • 70 ml of water for soaking gelatin and 80 ml for syrup.

Stages of preparation:

  1. Soak gelatin in water. From syrup and water, boil the syrup, which will be pulled by the thread when pouring from a spoon.
  2. Heat the cream to 80 g and dissolve the soaked gelatin in them. Pour cocoa into the syrup and stir. Combine both mixtures, warm up a little, so that all components have time to make friends.
  3. Before coating, the mixture should cool to 30 degrees, and dessert, on the contrary, needs to be well cooled. Cake covered with fondant should spend in the refrigerator for 5-6 hours to stabilize the glaze.

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