Looking for an easy way to make a shiny chocolate mirror glaze? Follow this simple recipe to give your desserts an elegant, professional shiny glaze finish—perfect for any occasion!
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Chocolate mirror glaze is that glossy coating (chocolate glacage) that turns your cakes and entremets into bakery-worthy desserts. With its smooth, shiny finish, it enhances your creations while being surprisingly simple to make.
Unlike professional mirror glaze recipes that call for condensed milk, real chocolate, or glucose syrup or corn syrup, this version is much easier.
No fancy ingredients are needed—just cocoa powder, heavy cream, gelatin, and sugar syrup. The result? A flawless, shiny finish every time!
Perfect for coating entremets, chocolate cake, mousse cake, pastries, or even frozen yule logs, this glaze wraps your cakes in a smooth, glossy layer that will wow your guests. It’s also ideal for adding a touch of elegance to homemade desserts for any special occasions.
Why you'll love this recipe
Ingredients You Need
Here’s what you’ll need to make this chocolate mirror glaze:
- Gelatin: Use either gelatin sheets or gelatin powder .
- Sugar: Regular granulated sugar is used to create a sugar syrup, which helps give the glaze its shiny finish.
- Water: Combined with sugar to make the syrup.
- Cocoa Powder: Opt for high-quality unsweetened cocoa powder, ideally 100% cocoa, for a rich color and intense flavor.
- Heavy Cream: Use full-fat cream or double cream (30-35% fat) to achieve a smooth texture and the perfect consistency for the glaze.
How To Make Easy Chocolate Mirror Glaze
Here’s a quick visual guide! Don’t forget, the full instructions with exact ingredient measurements are in the main recipe card below.
Step 1: Bloom gelatin sheets in a small bowl of cold water for about 10 minutes.
Step 2: Meanwhile, bring the granulated sugar and water to a boil in a small saucepan over medium heat.
Step 3: Pour the hot liquid sugar syrup over the sifted cocoa powder in a large bowl and gently mix until smooth and well combined.
Step 4: Add the drained bloomed gelatin, then stir in the preheated heavy cream with a rubber spatula until fully incorporated.
Step 5: 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 This Chocolate Glaze
- Take your cake out of the freezer at the last moment.
- Place it on a cooling rack or an inverted pan or glass, positioned over a tray to catch any excess glaze.
- Pour the mirror glaze over the entire cake, ensuring it is fully covered.
- Quickly smooth top running a spatula to remove any excess glaze and get a thin layer of chocolate glaze, then along the bottom edges before it sets.
- Carefully transfer your chocolate cake layer to a serving platter or cake board.
Serving Suggestion
- Chocolate Royal Cake (Trianon): The classic French royal cake dessert with layers of dacquoise, praline crunch, and chocolate mousse.
- Mousse Cakes: Perfect for individual or large mousse cakes, adding an elegant and glossy finish.
- Entremets: A beautiful glaze for multi-layered entremets featuring various flavors and textures.
- Yule Logs (Bûches de Noël): Ideal for covering frozen yule logs with a smooth, shiny coating like this 3 chocolate yule log.
- Cheesecakes: Use the glaze on chilled or frozen cheesecakes for a luxurious chocolate finish.
- Opera Cake: Replace the classic ganache topping with a mirror glaze for a modern twist.
- Petit Gâteaux: Small, individually-sized desserts like mini mousse cakes or domes look stunning with a glossy glaze.
- Tarts: Use it to coat chocolate or fruit tarts for an extra layer of shine and flavor.
Pro tips for this recipe
Storage instructions
- In the Refrigerator: Store unused chocolate mirror glaze in an airtight container or under a plastic wrap in the refrigerator for 3 to 5 days.
- In the Freezer: You can freeze the glaze in an airtight container for up to 1 month.
Variations & Substitutions
Recipe Questions
Can I make the glaze ahead of time?
Yes! You can store the glaze in an airtight container in the refrigerator for 3-5 days or freeze it for up to 1 month. Reheat it to 90–95°F (32–35°C) before using.
Why is my glaze not shiny?
The glaze may not be shiny if it was poured at the wrong temperature. Ensure it cools to 90–95°F (32–35°C) before pouring over a frozen cake for the best results.
Can I use powdered gelatin instead of gelatin sheets?
Yes, you can substitute powdered gelatin. Use 5-6 times its weight in cold water to bloom it before incorporating it into the glaze.
What cakes work best with mirror glaze?
Mirror glaze is ideal for frozen cakes, entremets, mousse cakes, and even frozen yule logs. The frozen surface helps the glaze adhere evenly and set quickly.
How do I avoid air bubbles in my glaze?
To prevent air bubbles, always blend the glaze with an immersion blender while keeping the blade submerged. Strain the glaze through a fine sieve before using.
How do I fix a glaze that’s too thick or thin?
If the glaze is too thick, gently reheat it until it flows smoothly. If it’s too thin, it may need more gelatin or longer cooling time to reach the right consistency.
Can I use this glaze on non-frozen cakes?
While it’s possible, the best results come from using it on frozen cakes, as the cold surface helps the glaze set perfectly.
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I hope you loved this chocolate mirror glaze recipe! Leave a rating and let me know what you think. Happy baking!
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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
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