A recipe for Cocoa Mirror Glaze?

Can anyone share a good recipe for Cocoa Mirror glaze.(im running out of cooking chocolate in my pantry, hence i'd want to use cocoa instead)
God bless u a;;…

2 thoughts on “A recipe for Cocoa Mirror Glaze?

  1. en que idioma esta eso?
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  2. Cocoa Mirror Glaze

    Yield: 1 Servings
    Ingredients and directions for this recipe

    1 1/2 c Heavy cream
    1 1/2 tb Honey or corn syrup
    1 1/2 c Cocoa
    1 1/2 c Sugar
    3 ts Unsalted butter
    2 tb Vanilla

    TO MAKE GLAZE: 1. Place cream in a heavy bottomed suacepan over low
    heat. Stir in
    honey or corn syrup. Sift together the cocoa and sugar and add
    to the pan. Add butter. Stir mixture over low heat for about 10
    minutes, until smooth. Do not boil. Stir in vanilla. Pass
    glaze through fine strainer. Use while still warm. Makes 3 cups.
    (Leftover glaze will keep for a week in a sealed container in the
    refrigerator).

    TO GLAZE CAKE: 1. Place cake on cardboard base that has been trimmed
    to fit bottom
    of cake, including a hole in the center. Place on cake rack
    positioned over a baking sheet. Pour warm chocolate glaze
    generously over cake to coat completely. Refrigerate for 30 min.
    until glaze is set. If desired, reheat remaining glaze and repeat
    process to give the cake a second coating. Chill to set glaze.
    Refrigerate cake until 1/2 hour before serving. OPTIONAL CHOCOLATE
    SAUCE: Reheat remaining glaze and thin with 2-3 Tb
    of heavy cream. Serve sauce with cake. OPTIONAL COCOA CREAM
    FROSTING: Chill remaining glaze for about 30 min.
    or until just beginning to firm up. Whip until light and fluffy.
    Place in piping bag and decorate cake.

  3. Cocoa Mirror Glaze

    Yield: 1 Servings
    Ingredients and directions for this recipe

    1 1/2 c Heavy cream
    1 1/2 tb Honey or corn syrup
    1 1/2 c Cocoa
    1 1/2 c Sugar
    3 ts Unsalted butter
    2 tb Vanilla

    TO MAKE GLAZE: 1. Place cream in a heavy bottomed suacepan over low
    heat. Stir in
    honey or corn syrup. Sift together the cocoa and sugar and add
    to the pan. Add butter. Stir mixture over low heat for about 10
    minutes, until smooth. Do not boil. Stir in vanilla. Pass
    glaze through fine strainer. Use while still warm. Makes 3 cups.
    (Leftover glaze will keep for a week in a sealed container in the
    refrigerator).

    TO GLAZE CAKE: 1. Place cake on cardboard base that has been trimmed
    to fit bottom
    of cake, including a hole in the center. Place on cake rack
    positioned over a baking sheet. Pour warm chocolate glaze
    generously over cake to coat completely. Refrigerate for 30 min.
    until glaze is set. If desired, reheat remaining glaze and repeat
    process to give the cake a second coating. Chill to set glaze.
    Refrigerate cake until 1/2 hour before serving. OPTIONAL CHOCOLATE
    SAUCE: Reheat remaining glaze and thin with 2-3 Tb
    of heavy cream. Serve sauce with cake. OPTIONAL COCOA CREAM
    FROSTING: Chill remaining glaze for about 30 min.
    or until just beginning to firm up. Whip until light and fluffy.
    Place in piping bag and decorate cake.

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