@typeWebSite
@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
publisherObject (type: stdClass)
potentialActionObject (type: stdClass)
@typeOrganization
@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
logoObject (type: stdClass)
sameAs
  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
@typeRecipe
@contexthttp://schema.org/
@idhttps://12tomatoes.com/chocolate-ferrero-rocher-glaze/#recipe
headline
nameChocolate Ferrero Rocher Glaze
descriptionA topping to top all toppings.
urlhttps://12tomatoes.com/chocolate-ferrero-rocher-glaze
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
Ingredients
  • 8-inch cake (can be made with cake mix and 2 cans of frosting), cookies, fruits (for coating and dipping)
  • 2 1/2 cups milk chocolate chips
  • 1/4 cup vegetable oil
  • 3/4 cup finely chopped almonds
Preparation
  1. If you're coating a cake, frost cake, smoothing out the sides and top. Set cake on a wire rack set over a parchment-lined baking sheet. Refrigerate until ready to use. If you're coating cookies and fruits remove the cookies from the packaging. Wash the fruits, making sure to dry them very well.
  2. Fill a small saucepan with a few inches of water and set over medium heat and bring to a simmer.
  3. Set a heat-safe bowl over the saucepan and add in the chocolate chips and vegetable oil.
  4. Melt until it looks smooth without any lumps.
  5. Fold in chopped almonds. Let the mixture cool for a few minutes. If you want to be super accurate you can use a thermometer. When a thermometer reads 95°F, it is ready to use. Once it is slightly less warm (or 95°F), pour the glaze over the cake. With the remaining glaze, use it as a dip for cookies and fruits. It can be reheated again if needed.
  6. Let the cake (or cookies and fruits) rest in the fridge for 60 minutes before serving.
A topping to top all toppings.
Course: Dessert
Allergen(s): Nuts, Nuts

Recipe adapted from Sweetly Cakes.

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Chocolate Ferrero Rocher Glaze

a chocolate glaze perfect over cakes, fruits, and cookies

Chocolate Ferrero Rocher Glaze

5 from 2 votes
Servings: Makes about 3 cups (enough for an 8" cake and a dozen cookies)
Author: Victoria Brittain
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 8-inch cake (can be made with cake mix and 2 cans of frosting), cookies, fruits (for coating and dipping)
  • 2 1/2 cups milk chocolate chips
  • 1/4 cup vegetable oil
  • 3/4 cup finely chopped almonds

Preparation

  1. If you're coating a cake, frost cake, smoothing out the sides and top. Set cake on a wire rack set over a parchment-lined baking sheet. Refrigerate until ready to use. If you're coating cookies and fruits remove the cookies from the packaging. Wash the fruits, making sure to dry them very well.
  2. Fill a small saucepan with a few inches of water and set over medium heat and bring to a simmer.
  3. Set a heat-safe bowl over the saucepan and add in the chocolate chips and vegetable oil.
  4. Melt until it looks smooth without any lumps.
  5. Fold in chopped almonds. Let the mixture cool for a few minutes. If you want to be super accurate you can use a thermometer. When a thermometer reads 95°F, it is ready to use. Once it is slightly less warm (or 95°F), pour the glaze over the cake. With the remaining glaze, use it as a dip for cookies and fruits. It can be reheated again if needed.
  6. Let the cake (or cookies and fruits) rest in the fridge for 60 minutes before serving.