Ingredients
100g sweetened condensed milk
175g semisweet chocolate, cut in small pieces
150g sugar
100ml water
10g gelatine powder
60ml cold water
25g unsweetened cocoa powder
Method
In a small bowl place the gelatine and 50ml cold water and let swell for 5-10 minutes. Place the chocolate in a bowl and set aside.
Place water, sugar, condensed milk and cocoa powder in a saucepan. Bring it just to a boil and remove from heat. Stir in the bloomed gelatine until it is dissolved. Pour the hot cocoa mixture over chocolate. Let sit for about 5 minutes until the chocolate is melted. Use an immersion blender and blend until smooth. Sieve the glaze and let it cool to 90-95F (32-35C) before pouring over the frozen cake.
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