Chocolate mirror glaze is a glossy chocolate coating used to give cakes and entremets a smooth, professional finish.
Chocolate mirror glaze creates that shiny, bakery-style finish you see on mousse cakes and entremets.
It sets smoothly on frozen cakes and gives a glossy chocolate coating with cocoa powder, cream, and gelatin.
As a French baker, I use this glaze when I want a sleek, professional look without a heavy frosting layer.
Why you'll love it
- Creates a smooth, glossy finish on cakes
- Works best on frozen mousse cakes and entremets
- Elevates desserts with a professional look
Ingredients You Need
Here’s what you’ll need to make this chocolate mirror glaze:
- Gelatin: sheets or powdered
- Granulated sugar: for the syrup
- Water: to dissolve the sugar
- Cocoa powder: unsweetened
- Heavy cream: full-fat
Pro tips before you make this recipe
- Sift the cocoa powder to keep the glaze smooth and lump-free
- Bloom gelatin properly in cold water before adding it
- Pour the glaze at 90–95°F (32–35°C) for a clean, shiny finish
- Keep the immersion blender fully submerged to avoid air bubbles
- Always glaze a well-frozen cake for best adhesion
- Pour in one smooth motion and level quickly before it sets
How to make chocolate mirror glaze
Bloom gelatin sheets in a small bowl of cold water for about 10 minutes.
Meanwhile, bring the granulated sugar and water to a boil in a small saucepan over medium heat.
Pour the hot liquid sugar syrup over the sifted cocoa powder in a large bowl and gently mix until smooth and well combined.
Add the drained bloomed gelatin, then stir in the preheated heavy cream with a rubber spatula until fully incorporated.
Blend the chocolate mixture with an immersion blender, keeping the blade fully submerged to prevent air bubbles. Then strain the mixture through a fine mesh strainer. Pour glaze to a pourable pitcher to make application easier.
The chocolate mirror glaze is ready to use at a temperature of 90–95°F (32–35°C). Use a digital thermometer for precise measurement.
How to use chocolate mirror glaze
- Take the cake out of the freezer at the last moment
- Place it on a rack over a tray to catch excess glaze
- Pour the glaze in one smooth motion to fully cover the cake
- Quickly smooth the top and edges before it sets
- Transfer carefully to a serving plate or cake board
Serving Suggestion
- Mousse cakes & entremets: ideal for frozen cakes needing a smooth, glossy finish
- Chocolate Royal Cake (Trianon) and Opera cake: a modern alternative to ganache
- Yule logs (bûches): perfect for frozen log cakes
- Cheesecakes: works best on chilled or frozen cakes
- Petit gâteaux & tarts: great for individual desserts and tart toppings
Storage
- Store unused chocolate mirror glaze in an airtight container in the fridge for up to 5 days
- Reheat gently and use at 90–95°F (32–35°C) before glazing
- Can be frozen up to 1 month, then thaw and reheat slowly
Recipe variations
- Dark chocolate mirror glaze: replace cocoa powder with melted dark chocolate and reduce sugar
- White chocolate mirror glaze: use white chocolate instead of cocoa powder
- Coffee mirror glaze: add a small amount of instant coffee for deeper flavor
- Praline mirror glaze: stir in a spoon of praline paste for a nutty finish
This chocolate mirror glaze is perfect for entremets like my Chocolate Royal Cake (Trianon).
Recipe questions
Can I make chocolate mirror glaze ahead of time?
Yes, it keeps well in the fridge and can be reheated before use.
Why is my mirror glaze not shiny?
It was likely poured too hot or too cold. Always glaze at 90–95°F (32–35°C).
Do I need to glaze a frozen cake?
Yes. A frozen cake helps the glaze set smoothly and evenly.
How do I avoid air bubbles?
Blend with an immersion blender fully submerged and strain before use.
Can I use powdered gelatin instead of sheets?
Yes, just bloom it properly in cold water before adding.
More Chocolate icing / frostings
I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!
Print
Chocolate Mirror Glaze
- Total Time: 7 minutes
- Yield: 1 cake
Description
A simple, shiny chocolate mirror glaze that adds a professional finish to your cakes and pastries. (Perfect for a 20 cm cake)
Ingredients
- 6 gelatin sheets
- 230 g (1 cup + 2 tbsp) granulated sugar
- 80 g (⅓ cup) water
- 80 g (⅔ cup) unsweetened cocoa powder
- 155 ml (⅔ cup) heavy cream
Instructions
- Rehydrate the gelatin sheets in cold water for 5 to 10 minutes.
- In a saucepan, bring the water and sugar to a boil to create a syrup.
- Place the sifted cocoa powder in a bowl or pitcher, then pour the hot syrup over it, stirring until smooth.
- Add the drained gelatin sheets and mix until fully dissolved.
- Stir in the preheated heavy cream and blend using an immersion blender, keeping the blade fully submerged to avoid incorporating air.
- Strain the mixture through a fine sieve to remove any lumps, then let it cool to 90–95°F (32–35°C) before use.
- Pour the glaze over a frozen cake placed on a wire rack, ensuring it’s completely covered.
- Your chocolate mirror glaze is ready to elevate your desserts!
Notes
Storage: Store unused glaze in an airtight container in the refrigerator for 3 to 5 days. It can be frozen for up to 1 month. Defrost in the refrigerator and reheat to 90–95°F (32–35°C) before using.
Tips:
- Use the glaze at 90–95°F (32–35°C) for a shiny finish.
- Work on a frozen cake to ensure good adherence.
- Always strain the glaze to avoid lumps.
- Save any excess glaze for future use.
- For the best results, use a digital kitchen scale to measure your ingredients accurately.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: glaze, icing
- Cuisine: French
Leimomi Garcia
Just made your Chocolate Mirror Glaze &, let me TELL you….it was an absolute success! Your recipe is super easy to follow, no fancy steps….& came out stunning! Thank you for sharing your recipe & experience with us!