{"id":25097,"date":"2020-01-14T01:43:00","date_gmt":"2020-01-14T00:43:00","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=25097"},"modified":"2025-07-11T13:29:06","modified_gmt":"2025-07-11T11:29:06","slug":"cocoa-mirror-glaze","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/cocoa-mirror-glaze\/","title":{"rendered":"Cocoa mirror glaze"},"content":{"rendered":"
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cocoa mirror glaze<\/p><\/div>\n

I love making mousse cake (french entremets), and the essential element to elevate them is the mirror glaze. It immediately adds that refined touch to entremets. The one I’m proposing here is different from those already on the blog: it’s the cocoa mirror glaze<\/strong>. Unlike the others, this is a glaze without chocolate<\/strong>, prepared only with cocoa. It offers a very dark and intense finish, while being more economical.<\/p>\n

You can choose from all those I’ve already shared, depending on your needs, like the one I use most often: the ultra-shiny chocolate mirror glaze<\/a>, to be made with the chocolate of your choice. The latter can be colored, unlike the cocoa glaze.<\/p>\n

This ultra-shiny cocoa glaze provides a perfect finish to my mousse cake, as you can see on the chocolate royal mousse cake<\/strong>, where it enhances the beauty of the dessert.<\/p>\n

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Ingredients:<\/h2>\n

NB:<\/strong> Find the printable recipe card at the end of the content.<\/span><\/p>\n

For a 22 cm \/ 8.7-inch round mousse cake<\/span><\/span><\/p>\n