How to make a chocolate rocher glaze with only 3 ingredients and perfect for adding a crunchy and sweet coating to all your desserts, cakes, pastries, logs and other baked goods.
Rocher glaze is made mainly of chocolate and it's a glaze used as a coating and very popular in French pastry and in other parts of the world.
Very similar to the coating of the Ferrero rocher, hence its name of chocolate rocher glaze, it brings a crunchy and very indulgent chocolate shell to any dessert.
Made of only 3 ingredients, chocolate, vegetable oil and crushed almonds, it is used to cover all kinds of desserts, pastries, cakes, ice cream, cookies, macarons or even as in this chocolate yule log buche de Noël rocher.
It can be made with dark semi-sweet chocolate chips, milk chocolate chips and even with white chocolate chips and for the rocher effect we add crushed nuts, like almonds or hazelnuts.
>> See all the recipes of glazes and fillings of the blog
Ingredients and substitutions
Here is the list of ingredients needed to make this delicious chocolate glaze and possible substitutions, scroll down to see the ingredient amounts in the recipe card.
- Chocolate: Preferably use baking chocolate that melts more easily with a high percentage of cocoa butter. The classic recipe, it is milk chocolate, which you can replace with semi-sweet chocolate, or a mixture of milk and semi-sweet chocolate. You can also make this recipe with white chocolate.
- Vegetable oil: a neutral oil such as grape seed oil, neutral coconut oil, sunflower oil or hazelnut oil.
- Nuts: crushed almonds or hazelnuts, caramelized hazelnut chips.
⚠️ You will find the quantities and complete instructions in the recipe card at the end of the page.
How to make Chocolate Rocher Glaze
1 - Melt the chocolate
Place the chopped chocolate or chocolat chips in a medium bowl and melt in a double boiler or microwave until completely smooth.
2 - Add crushed nuts
- Add the crushed hazelnuts or almonds and vegetable oil to the melted chocolate mixture.
- Mix with a spatula or wooden spoon until you have a smooth, liquid glaze.
- Use immediately to coat your desserts or cover them with plastic wrap and store at room temperature.
Tip: If your glaze has hardened, reheat it to give it a liquid texture. Check the temperature with a cooking thermometer, which should read 95°F / 35°C.
How to cover your desserts
Use it when it has a smooth and liquid texture, and drizzle the rocher glaze on your frozen desserts or on your cakes when they are cold.
First, place your cake on a rack or elevated it on 2 glasses for example, then drizzle the chocolate glaze over the entire surface, making sure it is completely covered.
Allow the chocolate coating to harden slightly before moving your cake to a serving platter.
Conservation
The rocher glaze keeps well at room temperature for several weeks, placed in a glass jar with an airtight lid.
You can also keep it in the fridge, to reheat it melt it in the microwave or place the glass jar in a pan of hot water.
More chocolate frostings
- How to make a Drip cake
- Chocolate ganache
- Whipped chocolate ganache
- Milk chocolate ganache
- Chocolate mascarpone frosting
- White chocolate Swiss meringue buttercream
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Rocher Chocolate Glaze
- Total Time: 10 minutes
Description
How to make a milk chocolate rocher glaze to cover all your cakes and desserts (for a 10 inch / 25 cm diameter, or a 10 inch loaf cake or roll cake)
Ingredients
- 500 g (17,6 oz or 2 ½ cups) Milk chocolate chips
- 70 g (¼ cup) Vegetable oil - grape seed or sunflower oil
- 90 g (¾ cup) Crushed almonds or hazelnuts
Instructions
- Place the milk chocolate in a large bowl, broken into pieces or finely chopped with a knife.
- Add the vegetable oil and melt in a bain-marie until you have a liquid ganache without any lumps.
- Remove from the heat and add the crushed almonds and mix with a spatula until you obtain a homogeneous glaze.
- Use immediately or reheat to 95°F / 35°C to use.
Notes
Storage: Several weeks at room temperature, placed in a glass jar with a tight-fitting lid and up to 3 months in the freezer.
You can make a mixture of half milk chocolate and semi sweet chocolate.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: coating, glaze
- Cuisine: French
Does it set hard like the Ferrero Rochers at room temperature? I'm thinking of making (and shipping) chocolate truffles to family.
Also, for those of us with nuts allergy, can I use feuillantine for the crunch part?
Thanks and merry Christmas!
Hi, yes it will harden at room temperature like a chocolate shell but since it is made of oil it will be a little less hard. And yes you can replace the crushed almonds with feuillantine it will bring a crunchy texture. Thanks and happy holidays too!