Easy Chocolate Rocher Glaze Recipe
The chocolate rocher glaze, also known as Ferrero Rocher glaze, with chocolate and chopped almonds or hazelnuts, is perfect for coating pastries like mousse cakes, Swiss rolls, cakes, or Yule logs. A Super Easy Recipe with Only 3 Ingredients.
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INGREDIENTS
Dark and milk chocolate rocher glaze
- For 1 cake a yule log or a mousse cake
- 250 g (8.8 oz ) dark and milk chocolate (150 g / 5.3 oz of 70% dark chocolate with 100 g / 3.5 oz milk chocolate or just dark or milk chocolate). (see note below)
- 65 g (2.3 oz) of finely chopped almonds or hazelnuts raw granulated roasted beforehand for 15 minutes at 160°C (320°F).
- 45 ml (1.5 oz) grape seed oil or vegetable oil
White chocolate rocher glaze
- 250 g (8.8 oz) Barry Zéphyr white chocolate or another brand.
- 65 g (2.3 oz) of chopped almonds or hazelnuts Raw granulated roasted beforehand for 15 minutes at 160°C (320°F), or pistachios as preferred.
- 30 g (1 oz) grape seed oil or vegetable oil
PREPARATION
- Melt the chocolate in a double boiler or microwave, removing it 2 to 3 times to stir it well. This way, it will melt without overheating.
- Add the vegetable oil and mix well.
- Add the chopped almonds or hazelnuts and mix well.
- Use it when its temperature is between 30°C and 35°C (86°F and 95°F) on a frozen dessert or a cake at room temperature.
- Place a sheet of aluminum foil under the wire rack to quickly catch the glaze if you want to pour a second layer. You need to do it very quickly to achieve an even layer.
- I hope you'll find this recipe useful, and that you'll be able to make your cakes more delicious.
Notes
The recipe with just milk chocolate is the same as the one with dark chocolate. If you want a glaze that's even more smooth, you should increase the oil a little, up to 65 g for 250 g of dark chocolate, milk chocolate, or a mix of both.
Tried this recipe? Don't forget to tag me on @gateau_et_cuisine_rachida or #gateauetcuisinerachida!