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Chocolate Mirror Glaze


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  • Author: Fadela
  • 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 (1/3 cup) water
  • 80 g (2/3 cup) unsweetened cocoa powder
  • 155 ml (2/3 cup) heavy cream

Instructions

  1. Rehydrate the gelatin sheets in cold water for 5 to 10 minutes.
  2. In a saucepan, bring the water and sugar to a boil to create a syrup.
  3. Place the sifted cocoa powder in a bowl or pitcher, then pour the hot syrup over it, stirring until smooth.
  4. Add the drained gelatin sheets and mix until fully dissolved.
  5. Stir in the preheated heavy cream and blend using an immersion blender, keeping the blade fully submerged to avoid incorporating air.
  6. Strain the mixture through a fine sieve to remove any lumps, then let it cool to 90–95°F (32–35°C) before use.
  7. Pour the glaze over a frozen cake placed on a wire rack, ensuring it’s completely covered.
  8. 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