Chocolate Almond Glaze to pour over cake! (Ferrero Rocher glaze)

I was so intimidated at these mirror glaze cakes that I could watch hours of people pouring. I saw this Chocolate Almond Mirror glaze online and figured it looked way simpler than the other recipes. It reminds me of a ferrero rocher! This recipe is easy enough for beginners. I did it on my first try!

You don't need anything special, except for a kitchen thermometer. This glaze isn't made to have that shiny outside since there are almonds in it. But it is still satisfying to watch it go on. This was enough for this 8 inch round, 8 inch tall (3 layers) cake.

Here's the recipe:
500g semi sweet chocolate (can use milk chocolate)
140g coconut oil (original recipe calls for grapeseed oil but as you see it worked great with coconut oil)
175g chopped almonds (I used packaged sliced almonds)

Directions:
1. Toast almonds spread out on a cookie sheet at 350 degrees for 10 minutes. Let cool to room temperature. Chopped more if desired.
2. Melt chocolate on a double boiler, only just until melted. You do not want it to go much more than 90 degrees if you can help it.
3. Remove from the heat and put in coconut oil. Mix until the coconut oil is melted, do not heat up the chocolate mixture more.
4. Mix in the almonds. Let this mixture cool until it reaches 30 degrees C or 86 degrees F, then it is ready to pour.

To pour onto a cake:
Make sure your cake is frozen, at least 30 minutes but preferably an hour or 2. When pouring make sure your cake is on a board set atop a glass or bowl that will let the glaze drip all the way down and off the cake. Make sure that there is a big pan underneath this bowl or glass to catch the excess or you will have a giant mess!

This can also be called a Hard-set chocolate glaze or a gourmet icing for cakes! It reminds me of the magic shell ice cream topping. It is really delicious and not super sweet if you use the semi sweet chocolate.

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#mirrorglaze #chocolateglaze #pourovercake

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