This is a nice technique to have in your trick bag for those times when you want to add a little glitz and glamor to a cake, torte or bombe. It’s a soft coating, but the trick of added gelatin gives it a shine other simple chocolate glazes don’t have. Begin by adding the two teaspoons gelatin to half of the water.
Let that sit while you tend to the other components. Combine the other 1/4 cup water with the cream and sugar in a small saucepan. Set that over medium high heat and bring it to a simmer.
When it’s good and hot and all the sugar has been dissolved, add the gelatin. Plop.
Whisk it all together until it’s smooth.
Now add the cocoa powder…
…and whisk furiously.
Strain the whole mess…
…and let it cool down to at least 80 degrees Fahrenheit, 75 is probably even better since it will go on a little thicker.
Give it a swizzle before you apply it just to eliminate any small lumps or skin that may have formed.
And pour it on.
A fair amount will drip off (save the excess for another use if you like). Unless it’s quite thick beforehand, the coating will be a little on the thin side, about like so:
If you want it thicker, allow it to cool down a bit more before applying. A nice thing about this glaze is that you can make it ahead, refrigerate it and re-melt it in the microwave to make it pourable.