To get the icing without lumps, you must first stir the sugar with the cocoa powder and only then add the water. Otherwise, you won't be able to stir the glaze well.

If you are making a white frosting with melted chocolate, add a couple tablespoons of milk or sour cream. Without this, the frosting will be too thick and will harden on the cake faster than you have time to spread it.

Instead of granulated sugar, it is better to use powdered chocolate - then the icing will turn out to be cooked much faster. Alternatively, you can add a little vanilla to the cocoa powder frosting for flavor, or orange peel if you're making a citrus cake.

Cocoa powder chocolate icing

To make chocolate glaze at home, you will need:

• 2 tbsp. tablespoons of cocoa powder
• 3 tbsp. spoons of milk
• ½ cup caster sugar
• 30 g butter
• ½ teaspoon vanilla

Combine the sugar and cocoa powder in an enamel saucepan. Add milk to them and stir well. Put on low heat and cook, stirring constantly, until the frosting starts to foam. Then remove from heat. Wait about 10 minutes for the frosting to cool slightly and thicken. Then add the butter and beat with a mixer - this will make the treat softer.

Photo by KateSmirnova / iStock / Getty Images Plus / Getty Images

To coat the cake with chocolate icing, place it on the wire rack above the tray. Then slowly pour the icing into the middle of the cake and spread evenly with a spatula from the center to the edges. Then flatten the side of the cake. Excess frosting will drain into the drip tray through the wire rack. Then place the cake in the refrigerator and wait for the frosting to harden.

If the icing is too thick and does not spread well over the cake, return it to the pan, add a little water and bring to a boil again. And you can add the thickness of the too liquid glaze with the help of sugar.

It helps out from cocoa when you need to beautifully arrange a dessert for serving it to the festive table. However, it should be noted that today there are several options for preparing such a delicacy. We will consider only a few of them that do not require a lot of money and time.

General product information

Before telling you how to make chocolate icing, you should tell you what this product is.

Confectionery glaze is a sweet, viscous and very thick mass, which is made on the basis of sugar or powder with the addition of other components. As a rule, such a treat is intended for coating or pouring on homemade confectionery products (for example, sweets, cakes, cookies, pastries, kozinaki, etc.).

What is the chocolate glaze made of? From cocoa, milk, cream, butter and various fruit fillings, flavorings. Sometimes ordinary chocolate is also added to such a delicacy.

It should be noted that an important fact is that chocolate icing from cocoa powder turns out to be much tastier and healthier if you use a natural main ingredient for its preparation, and not the so-called Dutch or alkalized one.

Cooking a treat at home according to a classic recipe

How to make chocolate icing fast and tasty? To do this, it is recommended to use a proven recipe that does not include expensive products and does not require a long stay near the stove.

So, we need:

• settled water - 2 tbsp. l .;
• liqueur, rum or good cognac - 1-2 dessert spoons;
• a little vanilla or cinnamon - a pinch;
• natural butter (if desired, can be replaced with heavy heavy cream) - about twenty to thirty milliliters.

Cooking process

Cocoa chocolate frosting does not take much time. But in order for such a sweetness to turn out to be very tasty, it is necessary to strictly follow all recipe requirements.

First you need to mix the cocoa powder with the powdered sugar in a small bowl. Ideally, this mixture should be sieved through a strainer. Next, rinse a small metal container and pour in the right amount of water. After that, the bowl must be placed in a wide saucepan, where you add clean drinking liquid, and bring it to a boil. As you already understood, the cocoa chocolate frosting will be prepared in a water bath. After all, if you cook such a delicacy at temperatures above 85 degrees Celsius, then there is the likelihood of losing a mass of nutrients.

Then put the sweet mixture in a small bowl and stir well so that the sugar is completely dissolved. By the way, the thickness of the glaze can be independently adjusted by adding one or another product to it (powdered sugar, cocoa powder, starch, etc.).

If you want to achieve special taste of this delicacy, then you can additionally use ground nuts or nut flour for its preparation. However, you should not add too many of these ingredients either. Otherwise, you end up with a cream rather than a cocoa chocolate frosting.

After the powder mixture has completely dissolved, it should be removed from the water bath and immediately put butter in the bowl (you can pour in heavy cream), add vanillin or cinnamon, as well as rum, liqueur or good cognac. These ingredients must be mixed very quickly with a spoon, and then use the glaze for its intended purpose.

It should be noted that as a result of the described actions, you should get a rather thick and aromatic delicacy that can be safely applied to eclairs, cake or other confectionery products.

Chocolate icing from chocolate: recipe

If you don't want to purchase additional ingredients for such a delicacy, but you urgently need to decorate the finished dessert, then we suggest using the following recipe. For this we need:

Cooking method

So, before boiling the chocolate icing, you need to take 1 or 2 bars of a dark treat and break it into slices. Next, put the product in a small saucepan with a thick bottom and pour in a little milk or heavy cream. After that, the dishes with the contents should be put on a very low heat. In this case, the ingredients must be regularly mixed with a large spoon. If you are afraid that during the heat treatment they will burn, then they should not be put on an open fire, in a water bath. How this process is carried out, we described above.

After the chocolate begins to melt intensively, it must be removed from the stove and constantly stirring until the dark delicacy slices are completely dissolved. This completes the preparation of the chocolate icing.

It is recommended to use the finished product for confectionery products in a cooled state. However, you should not keep the glaze at room temperature for too long, because it will harden rather quickly, and you will have to reheat it.

Making a treat with sour cream

We talked about how thick chocolate icing from cocoa powder is prepared at the very beginning of the presented article. But if you need to get not a simple decoration for confectionery, but a real cream, then for this we recommend additionally using thick sour cream.

So, we need:

• cocoa powder - about 2-3 tbsp. l .;
• powdered sugar - about 2 tbsp. l .;
• fresh milk - 2 tbsp. l .;
• store sour cream 30% - 2 tbsp. l .;
• rum or good cognac - 1 dessert spoon;
• a little vanilla or cinnamon (a pinch).

Cooking process

Such a delicacy is prepared very easily and quickly. To do this, you need to take two metal containers (large and small), and pour ordinary water into the larger one. Next, it should be put on fire and brought to a boil. After that, fresh milk, rum or brandy must be poured into a small container. After mixing the components, they should be placed in a boiling liquid, thus making a water bath.

While the dairy product and alcoholic beverage are warming up, you can start preparing the other components. To do this, you need to mix the powdered sugar with cocoa powder, and then sift using a small sieve. The resulting mixture must be carefully poured into a small saucepan and mixed so that you do not form lumps. In addition to these ingredients, add cinnamon or a little vanillin.

After you have formed a homogeneous chocolate mass, it should be removed from the water bath and cooled slightly at room temperature. Next, you need to add a few tablespoons of thick sour cream to the finished delicacy. Stir these ingredients preferably with a whisk or mixer. As a result, you should get a fairly thick and tender mass, which is ideal for making homemade cake or pastries.

A quick and easy way to make icing

There is another quick and easy recipe for making chocolate glaze that does not require a long stay at the stove.

We need:

• cocoa powder - about 2-3 tbsp. l .;
• sugar - about 2 tbsp. l .;
• fresh milk - 2 tbsp. l .;
• natural butter - 1 tbsp. l.

Preparation (step by step)

To create such a delicacy, you need to take a dish with a thick bottom, put a mixture of cocoa powder and not very coarse sugar in it, and then add fresh milk and natural butter. All these components are required to be put on low heat and, stirring regularly, bring to a homogeneous mass. Make sure that there are no lumps in the glaze. If they do appear, then you should thoroughly mix the whole mass with a large spoon.

Let's sum up

Now you know how you can quickly and easily make a chocolate or cocoa powder frosting at home. Before using this delicacy to decorate a dessert, this product needs to be cooled slightly. If this is not done, then under the influence of the hot glaze, the confection may "flow". If, on the contrary, the product is cooled too much, then it will solidify directly in the bowl, and it will be impossible to remove it (only by reheating).

Cocoa frosting is ideal for decorating cakes, desserts, cookies, muffins and other homemade baked goods. With its help, you can apply a mesh on the surface of the cake, create a beautiful pattern or drawing, and even write congratulations to the birthday person.

In addition to purely external beauty, the glaze will add a delicious chocolate flavor to the dessert. And with all this, it is not difficult to cook it at home.

Chocolate icing for cocoa cake is made from a very small set of ingredients. Only three of them are irreplaceable. These are cocoa, sugar or powdered sugar and milk (or water). All other components are added at your discretion.

The main ingredient in the glaze is cocoa. It is this that provides the chocolate flavor and aroma of the dessert.

For recipes for making chocolate glaze, see

Features of the preparation of cocoa glaze

• If you want a more pronounced bitter taste, add a little more cocoa powder than indicated in the main recipe.
• An important point is the consistency of the glaze. Ideally, it should be similar to sour cream - not very thick, but not liquid either. The thicker one will quickly solidify, and the liquid one will drain from the surface of the cake.
• You can adjust the density of the finished product with powdered sugar and water (or milk). Add powder to too liquid and boil for 1-2 minutes, and too thick can be diluted with milk and warmed up a little. Do not pour the hot mixture over the cake, let it cool slightly.
• To obtain a beautiful silky shine, fats are used. This is usually butter. You can also add vegetable oils or sour cream.
• Sugar gives the sweet taste. It can be partially replaced with honey. If you want to get sourness, prepare the icing with sour cream or add lemon juice. For a more piquant taste, add a pinch of vanillin or replace some of the regular sugar with vanilla. You can also experiment with cognac, rum or food essences.
• If you add more sugar to the composition, then the glaze will sugar up faster and will not be sticky to the touch. This option can be prepared for cookies, or if the cake is eaten by children, it is less likely that they will get dirty. In this case, take less oil (or do not put it at all). When preparing this recipe, first mix the sugar and cocoa, and then add the milk.

Cocoa and milk frosting

This is the most common, classic icing recipe for cakes and other desserts. There are many different options that differ in the percentage of products used.

Here everyone can experiment by increasing or decreasing the proportion of milk, sugar or butter. Note that cocoa takes on a lot of liquid. Therefore, if you increase the amount, then it is advisable to add a little milk.

Ingredients

• cocoa powder - 1 tbsp. l .;
• milk - 4 tbsp. l .;
• sugar - 4 tbsp. l .;
• butter - 50 g.

Preparation

1. Melt the butter in a saucepan over low heat.
2. Add milk and granulated sugar (or powder) to the butter.
3. Cook over low heat, stirring constantly.
4. Add cocoa powder. It is advisable to sift it through a sieve.
5. We warm up for about 2 minutes.
6. Cool the finished glaze.

Cocoa and sour cream frosting

If you don't know how to thicken your chocolate frosting, then this recipe is perfect for you. As a result, you will get a dense enough mass that will not be sugar-coated. Therefore, it can be used to cover almost any desserts. It will create a beautiful and dense, even glossy surface. And on top you can put nuts, candied fruits, make patterns from butter cream.

This glaze tastes slightly sour. Additional flavor will be given by using vanilla.

Ingredients:

• cocoa powder - 2 tbsp. l .;
• sour cream - 2 tbsp. l .;
• icing sugar - 4 tbsp. l .;
• butter - 1 tbsp l .;
• vanilla sugar - 0.5 tsp

Preparation:

1. We mix cocoa, powder and vanillin. Add sour cream, mix.
2. We put the mixture on a small fire.
3. Stir constantly, cook for about 3-5 minutes.
4. We remove from the fire.
5. Add softened butter. We mix.

You can apply such glaze to the cakes in a fairly hot state - it will not drain.

Many housewives love to prepare homemade desserts. Cakes or a cake with chocolate icing will delight adults and children, especially if you adhere to the recipe. A glaze made of white or dark chocolate will be an excellent option for decorating bird's milk desserts, biscuit cakes and other homemade cakes.

To get the desired consistency of the fudge, it is important to determine the purpose for which you plan to use it. The technology depends on whether you want to get a matte or glossy mixture. The classic chocolate icing on the cake is easy and quick to prepare. Each housewife has her own recipes and secrets for making fondant for pies and muffins, but there are a few basic rules you can take into account for how to make chocolate icing for a cake:

1. The consistency should not be very thick or runny. The ideal option would be a creamy mass, because it is more convenient to apply it to the product. This mixture will harden faster.
2. If you get a very liquid composition, it is recommended to add a spoonful of powdered sugar. Too thick diluted with a spoonful of warm water.
3. It is better to make the powder yourself from sugar using a coffee grinder. The finished powder must be sieved additionally.
4. If you replace the water with lemon juice, the chocolate icing for the cake will turn out sour, which will give an unusual taste to the sweet dish.
5. If you want a lean option, just melt the tile.
6. Many recipes use butter for softening.
7. If you apply berry or fruit jam to the product before glazing, then the mass will lie in a perfectly even layer.

Chocolate icing - recipe

You can make a mass from pastry bars or cocoa: depending on which recipe for chocolate icing for the cake you like. You can use the resulting composition for applying inscriptions, connecting cakes, decorating. An experienced hostess knows that glazed cakes always look more attractive than unprocessed cakes, so it's worth taking a few minutes to prepare the recipe. The classic basis involves the use of sugar, cocoa, milk or water.

Below are some photos of recipes describing how to make chocolate icing for a cake. Before using, it is recommended to cool the fondant a little so that it does not spread over the dish. If using buttercream, cool the mixture even more. It is better to distribute with a brush. A little vanilla, rum, cinnamon or cognac will give a special taste.

Cocoa cake frosting

The presented photo recipe will tell you how to cook a delicious plastic mass for decorating confectionery. When solidified, a dense, glossy crust will be obtained. To prepare such a mass, it is recommended to take dark varieties of cocoa powder and high quality butter. Cocoa chocolate icing is suitable for coating muffins, sweet tarts, cakes or desserts with a creamy consistency, such as soufflés.

Ingredients

• milk - 4 tablespoons;
• butter - 50 g;
• cocoa - 1 spoon;
• sugar - 4 tablespoons.

Preparation

1. Melt butter over low heat.
2. Add granulated sugar and milk to the saucepan.
3. Cook until sugar is completely dissolved.
4. Sift the cocoa powder through a sieve, add to the milk mixture.
5. Warm up everything for about two minutes.
6. Cool the composition before decorating the cake.

Cocoa milk cake frosting

Many recipes use cocoa powder with milk, sour cream, or cream. This combination of ingredients makes the coating shiny, soft and dense. There are many photo recipes that provide different proportions of products. By experimenting, you can constantly get a glaze from cocoa and milk of different shades and tastes. Coconut flakes, nuts, confectionery sprinkles will add originality.

Ingredients

• milk - 3 tablespoons;
• vanillin;
• granulated sugar - 5 tablespoons;
• cocoa powder - 6 tablespoons;
• butter - 50 g.

Preparation

1. Combine all ingredients in an enamel bowl.
2. Cook in a water bath, stirring constantly.
3. Check doneness by dripping a little icing on a saucer. The drop should freeze immediately.

Chocolate cake frosting

The easiest way to make a frosting is to melt a bar of dessert chocolate. You can use white, milky or dark varieties, depending on personal preference. Chocolate icing for a chocolate cake is a quick way to decorate a product (as pictured). For the recipe below, you need to take a bar with a cocoa content of 72%.

Ingredients

• milk - 5 tablespoons;
• chocolate without additives - 100 g.

Preparation

1. Break the tile, put in a greased bowl. Water cannot be added.
2. Add milk to ensure the desired density for the enrobing mass.
3. Put a bowl of food in a water bath.
4. Heat until completely melted at a temperature of 40 degrees. Stir constantly with a dry spoon until it melts.

White chocolate frosting

If a homemade cake is being prepared for a special occasion, white chocolate can be used for icing. With such a coating, the dessert will become truly elegant. The mass is suitable for decorating rolls, cakes or creamy jelly. White chocolate icing for the cake can be prepared with cream, condensed milk, vanilla. Below is a classic recipe with a photo.

Ingredients

• icing sugar - 180 g;
• white chocolate - 200 g;
• milk - 2 tablespoons.

Preparation

1. Break the tile, place in a bowl.
2. Place the container in a water bath.
3. Add powdered sugar.
4. Pour in a spoonful of milk.
5. Stir constantly until a thick, homogeneous paste is obtained.
6. Remove the bowl from the stove.
7. Add a spoonful of milk.
8. Beat the mixture with a blender.
9. Use the product while it is still hot.

Chocolate glaze with sour cream

The mass prepared according to this recipe will turn out to be thick, with a characteristic sour taste. The cocoa sour cream cake frosting is suitable for thick homemade cakes or biscuits, you can coat it with a traditional sausage with nuts. It will not drain or sugar, but will immediately lie down in a beautiful mirror-like surface. If you wish, you can additionally decorate the product with butter cream, nuts, candied fruits.

Ingredients

• sour cream - 2 tablespoons;
• cocoa - 2 spoons;
• powdered sugar - 4 tablespoons;
• vanilla sugar - half a teaspoon;
• butter - 1 spoon.

Preparation

1. Combine powder, sour cream, vanillin and cocoa in a bowl.
2. Put on low heat.
3. Cook for 3-5 minutes, stirring constantly.
4. Remove bowl from heat.
5. Add butter, stir.
6. Apply to the cakes until they cool.

Mirror cake frosting

Glazed looks especially beautiful and festive on homemade pies. Mirror chocolate icing for covering the cake is prepared with a special syrup or with the addition of a small amount of gelatin. Such a mass solidifies very nicely on the surface of the product. If the glaze comes out with bubbles, you can pass it through a sieve before applying to the cake. You will need a thermometer: you can use the mass when it cools down to 35 degrees.

Ingredients

• glucose syrup - 150 g;
• water - 135 ml;
• sugar - 150 g;
• condensed milk - 100 g;
• gelatin - 15 g;
• chocolate - 150 g.

Preparation

1. Pour gelatin with 65 ml of water.
2. Put sugar, syrup, water in a bowl.
3. Put on a small fire.
4. Stir constantly until sugar dissolves.
5. Put broken chocolate, condensed milk, gelatin in another bowl.
6. Cover with hot syrup. Beat with a blender and cool to the desired temperature.

Chocolate and cream frosting

The presented recipe is classic, so it will definitely not let down novice cooks. Chocolate cream and chocolate icing will make even the simplest cake taste delicious. It will take a little time and a standard set of products to cook the glaze. The chocolate bar for the recipe can be milky, white, or dark. Due to the cream and butter, the mixture will turn out to be shiny, plastic, thick.

Ingredients

• chocolate - 100 g;
• cream 30% - 3 tablespoons;
• butter - 40 g.

Preparation

1. Break open the chocolate bar, place in a clean, dry bowl.
2. Put in a water bath.
3. Add oil.
4. Stir until smooth.
5. Whip the cream.
6. Gently mix the cream with the chocolate mass.

Chocolate and butter frosting

One of the easiest and most proven methods of making a confectionery frosting compound is chocolate frosting made from chocolate and butter. You can choose the chocolate to your liking, but opt ​​for the no-additives option. If you want to decorate your dessert with nuts or berries, place them on top of the icing.

Ingredients

• semi-sweet chocolate - 125 g;
• butter - 50 g;
• heavy cream - 3 tablespoons.

Preparation

1. Place the ingredients in a metal bowl.
2. Heat in a water bath, stirring occasionally.
3. Refrigerate before use.

Milk chocolate frosting

This recipe is suitable for those who are going to please their households with cakes, muffins, thin dough rolls. Fragrant milk chocolate icing for the cake will turn out sweet, with an original aftertaste. The surface of the glazed cake will turn out to be matte, and if you want a mirror shine, you need to add oil to the composition.

Ingredients

• low-fat cream - 150 g;
• chocolate - 180 g

Preparation

1. Break the tile and place it in a bowl.
2. Add cream.
3. Heat over low heat until a homogeneous mass is obtained.

How to cover a cake with chocolate icing

It is important to know not only how to prepare a mass for decorating a cake or cupcake at home, but also how to properly fill the product with a sweet mixture. Glazing is a simple procedure: even a novice hostess can decorate a cake. The main rule is that the chocolate icing for the cake should cool slightly, but not thicken, so that the composition does not begin to drain from the cake or turn into a lump.

It is recommended to decorate the cake with chocolate icing with a rubber brush. If you are making a dessert from a dense dough, try using apricot or peach jam from strawberries for an additional layer of lubrication. Spread over the cake, leave for a few hours.

After that, you need to put the cake on the wire rack and you can start decorating it: pour it over with chocolate, leveling the surface with a spatula or rubber brush. If desired, the product can be additionally decorated with nuts, berries, confectionery sprinkles. Cool the pie for a few hours in the refrigerator or on the balcony.

Homemade chocolate icing recipe

What is the “purpose” of chocolate glaze? It's simple - decorate a cake, cake or other pastries (and not just pastries). Chocolate glaze is the final touch that gives a dish (usually a baked goods or dessert) an exquisite gloss and shine. Sometimes it is this stroke that allows you to hide small flaws and failures, which absolutely do not affect the taste, but spoil the look. But this is rather an exception to the practice of using glaze. The rule is to set off the taste and give it a look, make it possible to fix decorative elements, such as sprinkles or small details.

There are a lot of recipes for chocolate glaze: there are very simple ones, and there are whimsical ones. It is not so easy to choose from this set, especially when you need it here and now, quickly and beautifully. On this page, I offer practical recipes for cocoa, black and white chocolate icing. They always turn out effectively and tasty, quickly and not troublesome.

Cocoa chocolate icing

The universal cocoa frosting is made by simply mixing the ingredients together.

INGREDIENTS

• cocoa - 3 tbsp. spoons
• icing sugar - 80 grams
• milk - 0.5 cups
• butter - 1.5 tbsp. spoons
• vanilla

HOW TO COOK

In a bowl, combine dry ingredients: cocoa, powdered sugar, vanilla.

Heat the milk, put butter in it and stir. Pour into cocoa in a thin stream.

Rub the glaze thoroughly until shiny.

When it cools down to room temperature, you can cover baked goods with it.

Pros and cons of a quick chocolate frosting recipe

Minus (or maybe not) - it does not freeze, that is, no matter how much the product is standing, the glaze remains soft.
Ideal for quickly glazing baked goods for home use

Cooked Cocoa Chocolate Glaze Recipe

The easiest icing recipe to cook is chocolate icing with sour cream.

Ingredients for the recipe: cocoa 2 tbsp. spoons, sour cream 70 grams, sugar 2 tbsp. spoons, butter 1 tbsp. spoon with a slide.

How to make boiled chocolate icing. Stir in sugar and cocoa. Put sour cream in a saucepan, pour the mixture and mix well. Put on a low heat, stir all the time. When the mixture boils, add the butter. Stir again thoroughly. Keep on fire until the butter is completely melted. Remove from heat, let cool and only then use.

Tips and Secrets... This glaze also becomes very thick, but does not harden.
If you add an egg to the cooled glaze and mix thoroughly, and then bring to a boil, then after hardening, the glaze will be shiny.

Recipe for chocolate icing from cocoa with condensed milk

Another recipe from the "quick and without stove" series.

Ingredients for the recipe: cocoa 3 tbsp. spoons, condensed milk 3 tbsp. spoons, butter 3 tbsp. spoons.

How to make condensed milk frosting. Melt the butter (you can also do this in the microwave). Pour in the condensed milk and stir. Pour in cocoa, rub thoroughly.
After cooling, you can use.

Dark chocolate glaze

If there is no cocoa, but there is a chocolate bar, then make the icing from it. How? There are many recipes. For example, this one.

INGREDIENTS:

• chocolate - 1 bar (100 grams)
• milk - 2 tbsp. spoons
• icing sugar - 50 grams

HOW TO COOK

• Pour icing sugar into a saucepan and pour in milk.

Put on low heat, when it boils, put the pieces of chocolate. Cook until the chocolate dissolves and thickens.

Apply this chocolate glaze warm. By the way, it freezes very quickly. If you didn't have time to use everything, but it froze, slightly warm it up.

In most cases, glaze is used to obtain an even, shiny surface. Undoubtedly, the product looks amazing with such a coating. But you can also deviate a little from the canons and make a relief surface that looks no less good.

White Chocolate Glaze

I must say that white chocolate is more capricious. It is very easy to overheat it and it will turn into insoluble lumps. Therefore, work with it very carefully.

Sometimes it happens that very little glaze is needed, since it covers small products or it is not the main one. The easiest way to make white chocolate frosting is to solve this problem.

INGREDIENTS:

• white chocolate bar - 100 grams
• butter fat - 100 grams

HOW TO COOK

Place the butter and chocolate chunks in a container, such as a cup, and melt in the microwave or water bath, stirring constantly.

The butter will heat up and melt much faster than the chocolate. There is no need to wait for the chocolate to melt, "dissolve" it in hot oil - this way you will not overheat it.

AND A FEW MORE TIPS

In the same way (butter + chocolate), you can make a dark chocolate frosting.

You can use heavy cream instead of butter, but you need to take twice as much chocolate.

Or make from 100 grams of any chocolate, 100 ml of cream and 10 grams. butter. Heat the cream, add butter and chocolate pieces, stir. Remove from heat and stir until smooth. Let cool and apply. You can also pour it hot.

Bonus. .
And try decorating with chocolate icing, for example. Very tasty for coffee.