Knowing how to make a mirror glaze is an essential step for all pastry chefs. It allows you to enhance mousse cakes and yule logs by giving them an ultra-shiny, mirror-like finish.
However, it may seem difficult to achieve for some, but I assure you that it’s not the case. With the right recipe, good tips, and a bit of practice, you can obtain an ultra-shiny chocolate mirror glaze, perfect for completely covering your desserts or just the top, as I did for my triple chocolate mousse cake, where a thin layer was enough to enhance it.
I have many glaze recipes on the blog, but the one I’m sharing here is the one I use the most and is also highly appreciated by pastry chefs worldwide. It’s the recipe of MOF Jean-Michel Perruchon from the Bellouet Conseil school in Paris. This recipe can be made with dark chocolate, milk chocolate, or white chocolate, which can be colored according to your preferences.
Some may worry that this chocolate mirror glaze will be too sweet or form a gelatinous layer on the dessert. However, by carefully following the preparation steps and my tips, you’ll achieve a thin layer that blends seamlessly with the mousse cake, offering a delightful texture in every bite.
The recipe takes less than 15 minutes to prepare. Many of you have successfully mastered it on the first try by following my video recipe.
Table of Contents
Details on ingredients and their Substitutes :
The main ingredients of this recipe are chocolate, glucose, and condensed milk. Many of you wonder if it’s possible to replace them:
Glucose
Glucose gives the glaze its characteristic shine. If you don’t have any, you can replace it with honey, choosing a light honey with a neutral taste, such as acacia honey. This will maintain a nice texture and a beautiful shiny finish. For a glaze without glucose, I offer you the recipe below.
Condensed milk
Sweetened condensed milk brings smoothness to the taste. After numerous trials, particularly in my glaze without glucose or condensed milk, you can replace it with 30% fat heavy cream. The glaze will then be less sweet while keeping its shine.
It’s also possible to use unsweetened condensed milk; however, it gives a more fluid glaze.
In this case, you’ll need to pour the glaze at a lower temperature, around 30°C, to ensure good coverage. This also slightly reduces the sugar content.
However, after comparison, I recommend keeping the use of sweetened condensed milk or liquid cream while keeping the glucose, to ensure optimal results.
Chocolate
You can make this recipe with dark chocolate, milk chocolate, white chocolate, or even chocolates like Dulcey or Caramelia. Opt for a couverture chocolate with good fluidity, preferably like Valrhona or Cacao Barry, which also have the advantage of being less sweet.
The choice of cocoa content in dark chocolate will influence the texture and color of your glaze: the higher the percentage, the less fluid and darker the glaze will be.
I recommend using chocolate with a cocoa content between 55% and 64%. As for white chocolate, it can be colored with either oil-soluble or water-soluble food coloring, as this glaze contains both fat and water.
Gelatin
You can use sheet or powdered gelatin for this recipe. I give you more explanations at the end of the article regarding blooms and gelatin mass.
The recommended dosage is 10 g. However, for dark chocolate, use 9 g to obtain a perfect texture.
Foolproof very shiny chocolate mirror glaze
Essential equipment:
Thermometer:
You’ll need a thermometer, whether it’s a classic one, a probe thermometer, or a laser thermometer. A model under 10 euros will do perfectly. I started with a small thermometer (visible in the video) and it has never let me down. If you want to invest a bit more, the Mastrad probe thermometers or laser thermometers are excellent options, but a bit more expensive.
Immersion blender:
To obtain a smooth, fine glaze without air bubbles, this is the essential tool. Bubbles can ruin the appearance of your mousse cake. To avoid them, you need to mix the glaze well using an immersion blender. While a simple stick blender can work, the one that gives infallible, bubble-free results is the Bamix immersion blender.
Video recipe:
Ingredients:
NB: Find the printable recipe card and FAQ at the end of the article.
The recipe can cover an 8/9-inch (20/22 cm) mousse cake or 10 small cakes of 3 inches (7 cm).
- 75 g water
- 150 g glucose
- 150 g granulated sugar
- 100 g sweetened condensed milk or 30% fat heavy cream
- 150 g white chocolate, milk chocolate, or dark chocolate of your choice. Use a good quality couverture chocolate with 55% to 64% cocoa content (Cacao Barry or Valrhona are the best)
- 10 g of 200 bloom powdered gelatin to be rehydrated in 60 g of cold water or 5 sheets of 2 g at 200 bloom (Edit 2024: since then I’ve reduced it to 9 g or 4 and a half sheets and it’s just as good)
- 5 g of fat-soluble or water-soluble food coloring powder, preferably. Depending on the desired color intensity, 2 to 3 g may be sufficient. To be used with white chocolate for a colored glaze.
Preparation steps :
Use on a frozen mousse cake
If using sheet gelatin: soak it in very cold water to rehydrate, about 10 minutes before starting the glaze preparation. Squeeze it well before adding it to the hot mixture.
If using powdered gelatin: bloom it in the indicated amount of cold water, at least 15 to 20 minutes before starting (keep it in the refrigerator). You will obtain what is called the gelatin mass.
Prepare the syrup: put the water, glucose, and sugar in a saucepan. Heat until it reaches 103°C (217°F), stirring occasionally without splashing the sides. If this happens, clean the sides of the pan with a damp brush.
Pour the hot syrup through a strainer over the condensed milk and coloring, then add the squeezed gelatin (if using sheets) or the gelatin mass (if using powder).
You can also add the coloring after blending, which allows you to divide the glaze into several parts and color them differently.
Mix gently with a spatula, then pour over the chocolate placed in a tall, narrow container (like a measuring jug or the container provided with your immersion blender).
Wait a minute before stirring gently with the spatula.
Blend for 3 to 4 minutes with an immersion blender. This step is crucial: to avoid creating bubbles, slightly tilt the container and always keep the blender immersed without removing it, except at the end.
You’ll notice that the more correctly you blend, the more shiny and fluid the glaze becomes.
Pour the glaze through a fine sieve into an airtight container, then cover it with plastic wrap touching the surface. Place in the refrigerator until the next day.
The next day, pour the glaze into a saucepan and gently heat it to a maximum of 38-40°C (100-104°F), using a double boiler or in the microwave.
Remove regularly from the double boiler (or microwave), stir, then put back to heat. This allows you to control the temperature and melt the mixture well without overheating it.
Note: If at 35-36°C (95-97°F) the glaze is almost entirely melted, it’s perfect. The blending will finish melting the last pieces, allowing you to reach the ideal usage temperature more quickly.
Then pour into a tall, narrow pouring jug, and blend with an immersion blender to eliminate all bubbles. The glaze then becomes smooth and ultra-shiny: you can almost see yourself as in a mirror.
How to Glaze your mousse cake?
When the glaze reaches 33-34°C (91/93°F), take the mousse cake out of the freezer (freezing is essential to allow the glaze to hold perfectly).
To know: You can also glaze at a slightly lower or higher temperature depending on the desired texture. At 33-34°C (91/93°F), the texture is optimal: fluid but covering.
Place the mousse cake on a wire rack or on a smaller stand to elevate it. Set everything on a tray lined with plastic wrap to easily catch the excess glaze. Quickly run your hand over the entremet or use a paper towel to remove any traces of frost before glazing.
Pour the glaze, making sure to cover the cake well. You can gently pass a spatula over the top to smooth it out, with a light and quick motion.
Let the glaze flow naturally. As soon as it stops dripping, pass two long spatulas under the mousse cake and lightly rub against the grid with back-and-forth movements to cleanly cut off the drips.
If you’ve elevated the mousse cake, cut the drips using clean scissors or a well-sharpened knife blade.
Carefully transfer the mousse cake to a serving dish or a gold cardboard. Let it thaw in the refrigerator for at least 6 hours.
If you’re in a hurry, you can also let it thaw at room temperature, but the texture will be more stable with a slow thawing in the cold.
Storing leftover glaze
Mirror glaze stores very well. You can keep the leftovers in an airtight container in the refrigerator for 3 to 4 days. To reuse it, gently reheat it in a double boiler or in the microwave, without exceeding 38°C (100°F). Strain it through a fine-mesh sieve to remove any particles, then blend again to restore a perfectly smooth and shiny texture.
It’s also possible to freeze it for longer storage, up to 3 months. In that case, let it thaw overnight in the refrigerator, then reheat, strain, and blend before using.
FAQ / Tips and Tricks for a Perfect Mirror Glaze
What to do if your glaze is too thick?
This is often caused by overcooking the syrup : you may have exceeded 103°C (217°F). Make sure your thermometer is accurate.
A glaze that’s too cold can also be less fluid; in that case, gently reheat it to bring it back to the right consistency.
A thick glaze can also result from:
- Chocolate that’s too high in cocoa content
- Baking chocolate that isn’t fluid enough when melted or using too much gelatin
To fix it, add a little hot water in several additions while blending thoroughly. Adjust these factors next time to prevent the issue.
What to do if your glaze is too runny?
If your glaze is too runny, it may still be too warm, in that case, let it cool for a few minutes. It can also be caused by an undercooked syrup (not reaching 103°C / 217°F) or by not using enough gelatin.
To fix it, you can add a few melted chocolate pistoles and blend thoroughly.
Make sure to control each step carefully next time to achieve a perfect glaze.
The use of gelatin
In this recipe, you can use either sheet gelatin or powdered gelatin.
Bloom Strength
“Bloom” refers to the gelling strength of gelatin: the higher the number, the stronger the gelatin. There are different types of gelatin:
200 bloom gelatin (known as “Gold”)
180 bloom gelatin (known as “Silver”)
150 bloom gelatin (known as “Bronze”)
Using Powdered Gelatin
Powdered gelatin must be rehydrated in six times its weight in cold water. For example, for 10 g of powdered gelatin, add 60 g of cold water. This will give you 70 g of gelatin mass, ready to be added to a warm mixture.
What is gelatin mass ?
Many recipes indicate the amount of gelatin mass to use. If this is the case, to know how many grams of powdered gelatin you’ll need, simply divide the weight of the mass by 7.
For example: for 70 g of gelatin mass, you’ll need 10 g of powdered gelatin (or sheets).
Storage
Gelatin mass can be stored in the refrigerator for 2 to 3 days.
You can now enhance all your entremets with this ultra-shiny chocolate mirror glaze!
Chocolate Mirror Glaze
INGREDIENTS
The recipe can cover an 8/9-inch (20/22 cm) mousse cake or 10 small cakes of 3 inches (7 cm).
- 75 g water
- 150 g glucose
- 150 g granulated sugar
- 100 g sweetened condensed milk or 30% fat heavy cream
- 150 g white chocolate milk chocolate, or dark chocolate of your choice. Use a good quality couverture chocolate with 55% to 64% cocoa content (Cacao Barry or Valrhona are the best)
- 10 g of 200 bloom powdered gelatin to be rehydrated in 60 g of cold water or 5 sheets of 2 g at 200 bloom Edit 2024: since then I've reduced it to 9 g or 4 and a half sheets and it's just as good
- 5 g of fat-soluble or water-soluble food coloring powder preferably. Depending on the desired color intensity, 2 to 3 g may be sufficient. To be used with white chocolate for a colored glaze.
PREPARATION
- Use on a frozen mousse cake
- If using sheet gelatin: soak it in very cold water to rehydrate, about 10 minutes before starting the glaze preparation. Squeeze it well before adding it to the hot mixture.
- If using powdered gelatin: bloom it in the indicated amount of cold water, at least 15 to 20 minutes before starting (keep it in the refrigerator). You will obtain what is called the gelatin mass.
- Prepare the syrup: put the water, glucose, and sugar in a saucepan. Heat until it reaches 103°C (217°F), stirring occasionally without splashing the sides. If this happens, clean the sides of the pan with a damp brush.
- Pour the hot syrup through a strainer over the condensed milk and coloring, then add the squeezed gelatin (if using sheets) or the gelatin mass (if using powder).
- You can also add the coloring after blending, which allows you to divide the glaze into several parts and color them differently.
- Mix gently with a spatula, then pour over the chocolate placed in a tall, narrow container (like a measuring jug or the container provided with your immersion blender).
- Wait a minute before stirring gently with the spatula.
- Blend for 3 to 4 minutes with an immersion blender. This step is crucial: to avoid creating bubbles, slightly tilt the container and always keep the blender immersed without removing it, except at the end.
- You'll notice that the more correctly you blend, the more shiny and fluid the glaze becomes.
- Pour the glaze through a fine sieve into an airtight container, then cover it with plastic wrap touching the surface. Place in the refrigerator until the next day.
- The next day, pour the glaze into a saucepan and gently heat it to a maximum of 38-40°C (100-104°F), using a double boiler or in the microwave.
- Remove regularly from the double boiler (or microwave), stir, then put back to heat. This allows you to control the temperature and melt the mixture well without overheating it.
- Note: If at 35-36°C (95-97°F) the glaze is almost entirely melted, it's perfect. The blending will finish melting the last pieces, allowing you to reach the ideal usage temperature more quickly.
- Then pour into a tall, narrow pouring jug, and blend with an immersion blender to eliminate all bubbles. The glaze then becomes smooth and ultra-shiny: you can almost see yourself as in a mirror.
How to Glaze your mousse cake?
- When the glaze reaches 33-34°C (91/93°F), take the mousse cake out of the freezer (freezing is essential to allow the glaze to hold perfectly).
- To know: You can also glaze at a slightly lower or higher temperature depending on the desired texture. At 33-34°C (91/93°F), the texture is optimal: fluid but covering.
- Place the mousse cake on a wire rack or on a smaller stand to elevate it. Set everything on a tray lined with plastic wrap to easily catch the excess glaze. Quickly run your hand over the entremet or use a paper towel to remove any traces of frost before glazing.
- Pour the glaze, making sure to cover the cake well. You can gently pass a spatula over the top to smooth it out, with a light and quick motion.
- Let the glaze flow naturally. As soon as it stops dripping, pass two long spatulas under the mousse cake and lightly rub against the grid with back-and-forth movements to cleanly cut off the drips.
- If you've elevated the mousse cake, cut the drips using clean scissors or a well-sharpened knife blade.
- Carefully transfer the mousse cake to a serving dish or a gold cardboard. Let it thaw in the refrigerator for at least 6 hours.
- If you're in a hurry, you can also let it thaw at room temperature, but the texture will be more stable with a slow thawing in the cold.
Thank you for your visit and your comments!