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.
PRINT
PIN
SAVE
INGREDIENTS
Dark and Milk Chocolate Rocher Glaze
- For 1 cake Yule log, or mousse cake
- 250 g dark and milk chocolate (150 g / 5.3 oz 70% dark chocolate with 100 g / 3.5 oz milk chocolate, or use only dark or only milk chocolate) (see note below)
- 65 g finely chopped almonds or hazelnuts raw, roasted for 15 minutes at 160°C (320°F)
- 45 ml grapeseed oil or vegetable oil
White Chocolate Rocher Glaze
- 250 g Barry Zéphyr white chocolate or another brand
- 65 g chopped almonds or hazelnuts raw, roasted for 15 minutes at 160°C (320°F), or pistachios if preferred
- 30 g grapeseed oil or vegetable oil
PREPARATION
- Melt the chocolate in a double boiler or in the microwave, stirring 2 to 3 times to ensure it melts evenly without overheating.
- Add the vegetable oil and mix well.
- Stir in the chopped almonds or hazelnuts until evenly combined.
- Use the glaze when it is between 30°C and 35°C (86°F and 95°F), either on a frozen dessert or a cake at room temperature.
- Place a sheet of aluminum foil under the wire rack to catch any excess glaze if you want to pour a second layer. Work quickly to achieve an even coating.
- I hope you find this recipe helpful and that it will help you make your cakes even more delicious.
Notes
The recipe works the same with only milk chocolate. For an even smoother glaze, you can increase the oil slightly, up to 65 g (2.3 oz) for 250 g ( 8.8 oz) of dark chocolate, milk chocolate, or a combination of both.