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 (1/3 cup) water
- 80 g (2/3 cup) unsweetened cocoa powder
- 155 ml (2/3 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