Description
A shiny, glossy chocolate mirror glaze perfect for covering cakes and mousse desserts. Made with cocoa, cream, and gelatin, it gives your dessert a flawless, mirror-like finish.
Ingredients
2 ½ tablespoons cold water
4 teaspoons gelatin powder
⅔ cup water
⅔ cup pure cream or regular whipping cream
1 cup sifted unsweetened cocoa powder (preferably Dutch-processed)
1 cup + 2 tablespoons caster/superfine white sugar
Optional: Edible gold leaf or gold dust
Instructions
1. Mix gelatin with cold water and let bloom for 5 minutes.
2. In a saucepan, whisk cocoa powder and water into a smooth, lump-free paste.
3. Stir in cream and sugar gently to avoid bubbles. Heat over medium.
4. Once it reaches a gentle boil, remove from heat and stir in the bloomed gelatin until fully dissolved.
5. Strain through a fine mesh sieve into a bowl. Cover with cling wrap touching the surface.
6. Let cool to 30°C (86°F). Strain again into a jug to remove bubbles before pouring.
7. Chill frosted cake for at least 30 minutes. Place on rack over tray.
8. Pour glaze in a spiral motion from the center outward in one smooth motion.
9. Let glaze drip and set. Do not touch once set.
10. Transfer to serving platter within 10 minutes.
Notes
Don’t overmix the glaze—bubbles ruin the shine.
Always glaze at 30°C (86°F) for a smooth, glossy finish.
Best results come from a very smooth, chilled cake surface.
Patch minor blemishes with leftover glaze and a warmed palette knife.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Thanksgiving Desserts
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 645
- Sugar: 1g
- Sodium: 9mg
- Fat: 6g
- Saturated Fat: 4g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg