Making a Chocolate “Mirror Glaze”

This is a nice technique to have in your trick bag for those times when you want to add a little glitz and glamor to a cake, torte or bombe. It’s a soft coating, but the trick of added gelatin gives it a shine other simple chocolate glazes don’t have. Begin by adding the two teaspoons gelatin to half of the water.

Let that sit while you tend to the other components. Combine the other 1/4 cup water with the cream and sugar in a small saucepan. Set that over medium high heat and bring it to a simmer.

When it’s good and hot and all the sugar has been dissolved, add the gelatin. Plop.

Whisk it all together until it’s smooth.

Now add the cocoa powder…

…and whisk furiously.

Strain the whole mess…

…and let it cool down to at least 80 degrees Fahrenheit, 75 is probably even better since it will go on a little thicker.

Give it a swizzle before you apply it just to eliminate any small lumps or skin that may have formed.

And pour it on.

A fair amount will drip off (save the excess for another use if you like). Unless it’s quite thick beforehand, the coating will be a little on the thin side, about like so:

If you want it thicker, allow it to cool down a bit more before applying. A nice thing about this glaze is that you can make it ahead, refrigerate it and re-melt it in the microwave to make it pourable.

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13 Responses to Making a Chocolate “Mirror Glaze”

  1. June says:

    Hi Joe
    I made the above, but instead of a chocolate glaze, I did it with caramel, and boy it was great. Actually I made a salted caramel cake.

    Its a Bomb…Ha

    Chow

  2. Kim W. says:

    Hi. Have you posted measurements for this recipe? I’m clicking around but can’t find it.

    I’m in the middle of making an ice cream and chocolate mousse bombe for my 9-year-old’s birthday. I’m just calling it a round ice cream cake. You know how boys can be. Must not give them any ideas.

  3. akki says:

    just wondering – does this set almost solid (eventually) or remain soft? i.e. will you be able to touch it without getting it on your fingers (yes I realise that will mean leaving fingerprints on your beautiful creation!) Trying to figure out if I can add some chocolate letter decorations without destroying the finish.

    • joepastry says:

      Hello Akki!

      It’s a gelatin glaze so it remains soft. I wish it were a harder shell, but no. However if you’re careful you can apply things to it.

      Best of luck!

      - Joe

  4. Michael says:

    When using this glaze can the finished product be refrigerated or even frozen if used over an ice cream? Will it still keep the mirror shine? Thank you for your time.

    • joepastry says:

      Hi Michael!

      It can definitely be refrigerated, if froze it will lose it’s shine because of condensation, at least for a while. The gloss should come back eventually though. Let me know how it goes!

      - Joe

  5. Emma says:

    Can you add food colouring too it rather than cocoa powder as I need something like this but red in colour.

  6. EmmaA says:

    Hi,
    Good afternoon. Can u please give me a recipe of any Mirror Glaze aside from chocolate? Thanks

    • joepastry says:

      Hey Emma!

      Just leave out the cocoa powder and substitute….well pretty much anything you like! Food colors or flavors of any kind will work great!

      Cheers,

      - Joe

  7. anu agarwal says:

    Hi joe,
    can you tell me if cream can be substituted by water if we need a clear glaze…i believe cream will make it cloudy and i plan to coat a whipped cream cake with a clear red glaze. Will it work?

    • joepastry says:

      Hello Anu,

      Yes that should work just fine. It will basically be a sweet jelly glaze. Let me know how it goes!

      - Joe

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