{"id":25131,"date":"2026-01-31T14:47:00","date_gmt":"2026-01-31T13:47:00","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=25131"},"modified":"2026-02-06T18:07:08","modified_gmt":"2026-02-06T17:07:08","slug":"very-shiny-chocolate-mirror-glaze","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/very-shiny-chocolate-mirror-glaze\/","title":{"rendered":"Chocolate Mirror Glaze Cake Recipe"},"content":{"rendered":"<p>Mastering a <strong>mirror glaze cake<\/strong> is an essential technique for achieving a flawless, professional finish. This shiny mirror glaze transforms frozen mousse cakes by giving them a smooth, ultra glossy, perfectly reflective surface that enhances both appearance and texture.<\/p>\n<p>Although it may seem complex, with a good mirror glaze recipe and the right method, temperature, and consistency, it is completely achievable, resulting in a thin, bubble-free layer that blends seamlessly with the dessert.<\/p>\n<p><img decoding=\"async\" class=\"wp-image-5904 size-full aligncenter\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2016\/03\/glac%CC%A7age-miroir.jpg\" alt=\"recipe for chocolate mirror glaze\" width=\"800\" height=\"600\"><\/p>\n<div><span style=\"font-size: 18pt;\"><strong>Chocolate Mirror Glaze Cake<\/strong><\/span><\/div>\n<p>Knowing how to make a perfectly smooth and shiny <strong>chocolate mirror glaze cake<\/strong> is an essential skill for any baking enthusiast. This technique transforms frozen mousse cakes into refined desserts with a sleek, mirror-like finish that instantly catches the eye.<\/p>\n<p>If you\u2019ve ever been impressed by ultra-glossy cakes seen on TikTok and other social media platforms, this guide will help you master mirror glaze and achieve consistent, professional results.<\/p>\n<p>Although mirror glaze may seem intimidating, it is very achievable with the right recipe, proper temperature control, and a little practice. Whether you choose to fully coat your cake or simply glaze the top, as I did for my <a href=\"https:\/\/gateauetcuisinerachida.com\/en\/triple-chocolate-mousse-cake\/\">triple chocolate cake<\/a>, a thin layer is enough to enhance the dessert without overpowering its texture or flavor.<\/p>\n<p>I\u2019ve shared several mirror glaze cake recipes over time, but this one remains my favorite and is widely used by top pastry chefs. This is the renowned mirror glaze recipe created by MOF Jean-Michel Perruchon at the Bellouet Conseil school in Paris. Adaptable and versatile, it can be made with dark, milk, or white chocolate and easily colored to suit your design.<\/p>\n<p>This recipe takes less than 15 minutes to prepare, and many readers have successfully made their first chocolate mirror glaze cake by following the step-by-step video instructions.<br \/>\n<img decoding=\"async\" class=\"aligncenter wp-image-8024 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2019\/12\/glac%CC%A7age-miroir-ultra-brillant-au-chocolat.jpg\" alt=\"Ultra-shiny dark chocolate mirror glaze cake\" width=\"972\" height=\"547\"><\/p>\n<h2>Mirror Glaze Ingredients and Substitutions<\/h2>\n<p>The main ingredients in this recipe are chocolate, glucose, and condensed milk. Many of you often ask whether these ingredients can be replaced, so here are the answers.<\/p>\n<ul>\n<li><strong>Glucose Syrup: <\/strong>Glucose gives the glaze its characteristic shine. If you don\u2019t have any, it can be replaced with honey. Choose a light honey with a neutral flavor, such as acacia honey, to maintain a smooth texture and a beautiful glossy finish.<br \/>\nFor a mirror glaze without glucose, I also share a dedicated recipe further below.<\/li>\n<\/ul>\n<ul>\n<li><strong>Sweetened Condensed Milk: <\/strong>Sweetened condensed milk adds smoothness and balance to the glaze. After numerous tests, especially when developing my glaze without glucose or condensed milk, I found that it can be replaced with heavy cream containing at least 30% fat.In this case, the glaze will be less sweet while still keeping its shine.It is also possible to use unsweetened condensed milk, but this results in a more fluid glaze. When using it, the glaze should be poured at a lower temperature, around 30\u00b0C (86\u00b0F), to ensure proper coverage.This option also slightly reduces the sugar content.However, after comparing all versions, I recommend using either sweetened condensed milk or heavy cream while keeping the glucose, as this combination gives the most reliable and consistent results.<\/li>\n<\/ul>\n<ul>\n<li><strong>Chocolate:<\/strong>This recipe works well with dark chocolate, milk chocolate, white chocolate, and even specialty chocolates such as Dulcey or Caramelia. Choose a high-quality couverture chocolate with good fluidity, preferably brands like Valrhona or Cacao Barry, which also tend to be less sweet.The cocoa percentage of dark chocolate directly affects the glaze\u2019s texture and color.A higher cocoa content results in a darker and slightly less fluid glaze. I recommend using dark chocolate with a cocoa content between 55% and 64%.White chocolate can be colored using either oil-soluble or water-soluble food coloring, as this glaze contains both fat and water.<\/li>\n<\/ul>\n<ul>\n<li><strong>Gelatin: <\/strong>You can use either sheet gelatin or powdered gelatin for this recipe. More detailed explanations about bloom strength and gelatin mass are provided at the end of the article. The recommended amount is 10 g (0.35 oz).For dark chocolate mirror glaze, reduce the gelatin to 9 g (0.32 oz) to achieve a perfectly balanced texture.The main ingredients of this recipe are chocolate, glucose, and condensed milk. Many of you wonder if it&#8217;s possible to replace them<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"wp-image-5907 size-full aligncenter\" title=\"chocolate mirror glaze\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2016\/03\/glac%CC%A7age-miroir-colore%CC%81.jpg\" alt=\"recipe for colored chocolate mirror glaze\" width=\"600\" height=\"800\"><\/p>\n<h2>Essential Equipment for Making an ultra Shiny Mirror Glaze:<\/h2>\n<ul>\n<li><strong>Thermometer: <\/strong>You\u2019ll need a thermometer, whether it\u2019s a classic kitchen thermometer, a probe thermometer, or an infrared (laser) thermometer. An <a href=\"https:\/\/amzn.to\/3uoFQFQ\" target=\"_blank\" rel=\"noopener nofollow\">affordable model<\/a> is more than enough to get great results. I personally started with a small thermometer (visible in the video), and it has always been reliable.<br \/>\nIf you\u2019d like to invest a little more, <a href=\"https:\/\/amzn.to\/3otKUVr\" target=\"_blank\" rel=\"noopener nofollow\">Mastrad probe thermometers<\/a> or <a href=\"https:\/\/amzn.to\/34eeLdW\" target=\"_blank\" rel=\"noopener nofollow\">infrared thermometers<\/a> are excellent options, though slightly more expensive.<\/li>\n<\/ul>\n<ul>\n<li><strong>Immersion Blender:&nbsp;<\/strong>To achieve a smooth, fine, and bubble-free mirror glaze, an immersion blender is essential. Air bubbles can ruin the final appearance of your mousse cake, so proper blending is key. While a standard stick blender can work, the most reliable results come from a <a href=\"https:\/\/amzn.to\/34CgnxV\" target=\"_blank\" rel=\"noopener nofollow\">Bamix immersion blender,<\/a> which produces a perfectly smooth glaze with minimal air incorporation.<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-5908 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2016\/03\/glac%CC%A7age-miroir-rouge.jpg\" alt=\"easy recipe for red chocolate mirror glaze\" width=\"800\" height=\"600\"><\/p>\n<h2>Video recipe:<\/h2>\n<p><iframe src=\"\/\/www.youtube.com\/embed\/Ins6Rx68_3k\" width=\"560\" height=\"314\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<h2>Ingredients:<\/h2>\n<p><span style=\"background-color: #f7e7d7;\"><strong>Note:<\/strong> You\u2019ll find the printable recipe card at the end of the article, along with key tips to keep in mind..<\/span><\/p>\n<p>This recipe yields enough mirror glaze to cover <strong>one 20 to 22 cm (8 to 9-inch) mousse cake<\/strong>, or about <strong>10 small cakes measuring 7 cm (3 inches) in diameter<\/strong><\/p>\n<ul>\n<li>75 g water (2.6 oz)<\/li>\n<li>150 g glucose syrup (5.3 oz)<\/li>\n<li>150 g granulated sugar (5.3 oz)<\/li>\n<li>100 g sweetened condensed milk or heavy cream with 30% fat<\/li>\n<li>150 g white, milk, or dark chocolate of your choice (5.3 oz)<br \/>\nUse a high-quality couverture chocolate with 55% to 64% cocoa content. Brands such as Valrhona or Cacao Barry are recommended.<\/li>\n<li>10 g powdered gelatin (200 bloom) (0.35 oz), bloomed in 60 g cold water (2 oz),<br \/>\nor 5 gelatin sheets (2 g each, 200 bloom)<br \/>\n(Edit 2024: I now use 9 g powdered gelatin or 4.5 sheets, with equally good results.)<\/li>\n<li>5 g food coloring (0.18 oz), powdered or gel<br \/>\nDepending on the desired color intensity, 2 to 3 g (0.07 to 0.11 oz) may be sufficient.<br \/>\nUse with white chocolate to create a colored mirror glaze.<\/li>\n<\/ul>\n<h2>How to Make a Mirror Glaze Cake<\/h2>\n<p><strong>This mirror glaze must be used on a frozen mousse cake.<\/strong><\/p>\n<p>If using sheet gelatin, soak it in very cold water for about 10 minutes to rehydrate it before starting the glaze. Squeeze it well before adding it to the hot mixture.<\/p>\n<p>When working with powdered gelatin, bloom it in the indicated amount of cold water at least 15 to 20 minutes before starting, then keep it in the refrigerator. This will create what is known as a gelatin mass.<\/p>\n<p>1.<strong> Prepare the syrup:<\/strong> Place the water, glucose syrup, and sugar in a saucepan. <strong>Heat until the mixture reaches 103\u00b0C (217\u00b0F)<\/strong>, stirring occasionally without splashing the sides of the pan. If sugar splashes onto the sides, clean them with a damp pastry brush.<\/p>\n<p>2. Pour the hot syrup through a strainer over the sweetened condensed milk and food coloring, then add the squeezed gelatin (if using sheet gelatin) or the gelatin mass (if using powdered gelatin).<br \/>\nThe food coloring can also be added after blending, which makes it easier to divide the glaze into several portions and color them differently.<\/p>\n<p>3. Gently mix with a spatula, then pour the mixture over the chocolate placed in a tall, narrow container, such as a measuring jug or the container that comes with your immersion blender.<\/p>\n<p>4. Let it sit for about 1 minute, then gently stir with the spatula.<\/p>\n<p>5. Blend for 3 to 4 minutes using an immersion blender. This step is crucial. To avoid creating air bubbles, slightly tilt the container and keep the blender fully immersed at all times, lifting it only at the very end.<\/p>\n<p>You\u2019ll notice that proper blending makes the mirror glaze shinier and more fluid.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-5924 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2016\/03\/mixeur-pour-glac\u0327age-miroir.jpg\" alt=\"Bamix immersion blender for mirror glaze\" width=\"600\" height=\"800\" srcset=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2016\/03\/mixeur-pour-glac\u0327age-miroir.jpg 600w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2016\/03\/mixeur-pour-glac\u0327age-miroir-225x300.jpg 225w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2016\/03\/mixeur-pour-glac\u0327age-miroir-585x780.jpg 585w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/p>\n<p>6. Pour the glaze through a fine-mesh sieve into an airtight container, then cover it with plastic wrap pressed directly onto the surface. Refrigerate until the next day.<\/p>\n<p>7. The next day, transfer the glaze to a saucepan and gently heat it to a maximum of 38 to 40\u00b0C (100 to 104\u00b0F), either using a double boiler or the microwave.<\/p>\n<p>8. If using a double boiler or microwave, remove the glaze regularly, stir, then return it to the heat. This helps control the temperature and ensures the glaze melts evenly without overheating.<\/p>\n<p><strong>Note:<\/strong> If the glaze is almost completely melted at 35 to 36\u00b0C (95 to 97\u00b0F), it is perfect. The blending step will finish melting the remaining pieces, allowing you to reach the ideal pouring temperature more quickly.<\/p>\n<p>9. Pour the glaze into a tall, narrow pouring jug and blend with an immersion blender to remove any remaining air bubbles. The glaze will become smooth and ultra shiny, with a perfectly reflective, mirror-like finish.&nbsp;<\/p>\n<h2>What Temperature to Use Mirror Glaze?<\/h2>\n<p><strong>When the glaze reaches 33 to 34\u00b0C (91.4 to 93.2\u00b0F)<\/strong>, remove the mousse cake from the freezer. The cake must be fully frozen to ensure the mirror glaze sets properly and holds a smooth, even finish.<\/p>\n<p><strong>Note:<\/strong> The glaze can also be used at a slightly lower or higher temperature depending on the desired result. At 33 to 34\u00b0C, the texture is ideal, fluid enough to flow smoothly while still providing perfect coverage.<\/p>\n<p><img decoding=\"async\" class=\"wp-image-5910 aligncenter\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2019\/12\/glac%CC%A7age-miroir-sans-glucose.jpg\" alt=\"red mirror glaze on mousse cake\" width=\"611\" height=\"408\"><\/p>\n<h2>How to Glaze a Mousse Cake with Mirror Glaze<\/h2>\n<p>1. Place the mousse cake on a wire rack or a small stand to elevate it. Set everything over a tray lined with plastic wrap to easily catch any excess glaze. Gently run your hand over the surface or use a paper towel to remove any traces of frost before glazing.<\/p>\n<p>2. Pour the glaze evenly over the cake, making sure it is fully covered. If needed, lightly run a spatula over the top in one smooth, quick motion to level the surface.<\/p>\n<p>3. Let the glaze drip naturally. Once it stops dripping, slide two long spatulas under the mousse cake and gently rub them against the rack with a back-and-forth motion to cleanly cut off the excess glaze.<\/p>\n<p>4. If the cake is elevated, trim any remaining drips using clean scissors or a sharp knife.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-11841 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2019\/12\/glac\u0327age-miroir-au-chocolat-ultra-brillant.jpg\" alt=\"How to Glaze and Move a Mousse Cake\" width=\"800\" height=\"800\" srcset=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2019\/12\/glac\u0327age-miroir-au-chocolat-ultra-brillant.jpg 800w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2019\/12\/glac\u0327age-miroir-au-chocolat-ultra-brillant-300x300.jpg 300w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2019\/12\/glac\u0327age-miroir-au-chocolat-ultra-brillant-150x150.jpg 150w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2019\/12\/glac\u0327age-miroir-au-chocolat-ultra-brillant-768x768.jpg 768w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2019\/12\/glac\u0327age-miroir-au-chocolat-ultra-brillant-500x500.jpg 500w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2019\/12\/glac\u0327age-miroir-au-chocolat-ultra-brillant-585x585.jpg 585w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<p>5. Gently transfer the mousse cake to a serving platter or a gold cake board. Let it thaw in the refrigerator for at least 6 hours.<\/p>\n<p>If you\u2019re short on time, the cake can also thaw at room temperature, but a slow defrost in the refrigerator will give you a more stable texture and cleaner finish.<\/p>\n<p>This ultra-shiny chocolate mirror glaze will elevate all your mousse cakes.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-11842 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2019\/12\/glac\u0327age-miroir-pour-entremets.jpg\" alt=\"How to Move a Glazed Mousse Cake\" width=\"1000\" height=\"500\" srcset=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2019\/12\/glac\u0327age-miroir-pour-entremets.jpg 1000w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2019\/12\/glac\u0327age-miroir-pour-entremets-300x150.jpg 300w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2019\/12\/glac\u0327age-miroir-pour-entremets-768x384.jpg 768w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2019\/12\/glac\u0327age-miroir-pour-entremets-585x293.jpg 585w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/p>\n<h2>Tips for a Successful Mirror Glaze Cake<\/h2>\n<h3>What to Do if Your Chocolate Mirror Glaze Is Too Thick<\/h3>\n<p>This can happen if the syrup is cooked above 103\u00b0C (217\u00b0F), if the chocolate used has a very high cocoa content and low fluidity, or if too much gelatin is added. A glaze that is too cold can also become less fluid.<\/p>\n<p>Try using the glaze at a slightly higher temperature. If that is not enough, you can loosen it by adding a small amount of hot water and blending gently.<\/p>\n<p>For future batches, make sure your thermometer is accurate and adjust the type of chocolate or the amount of gelatin as needed.<\/p>\n<h3>What to Do if Your Mirror Glaze Is Too Runny<\/h3>\n<p>A mirror glaze that is too runny can be caused by a temperature that is too high, an undercooked syrup, or an insufficient amount of gelatin.<\/p>\n<p>Let the glaze cool for a few minutes and test it again. If the problem persists, add a few melted chocolate callets (chocolate chips), then blend to restore the proper consistency.<\/p>\n<p>For future preparations, make sure the syrup is cooked to 103\u00b0C (217\u00b0F) and that the gelatin proportions are respected.<\/p>\n<h3>Which Gelatin to Use in a Mirror Glaze Recipe<\/h3>\n<p>You can use either gelatin sheets or powdered gelatin for a mirror glaze. The bloom number indicates the gelling strength: the higher the bloom, the stronger the gelatin. The most commonly used types are bronze gelatin (150 bloom), silver gelatin (180 bloom), and gold gelatin (200 bloom), with gold being the most widely used in pastry making.<\/p>\n<p>For powdered gelatin, bloom it in six times its weight in cold water. For example, for 10 g (0.35 oz) of gelatin, add 60 g (2 oz) of water. This will give you 70 g (2.47 oz) of gelatin mass, ready to be incorporated into a hot preparation.<\/p>\n<h3>How to Avoid Air Bubbles in a Mirror Glaze Cake<\/h3>\n<p>Use an immersion blender without a bell guard (such as a Bamix) and work in a tall, narrow container. Blend slowly, keeping the blender upright and fully submerged at all times to avoid incorporating air.<\/p>\n<p>If a few bubbles remain once the glaze is ready, strain it through a fine-mesh sieve to remove them. For best results, and if time allows, let the glaze rest overnight in the refrigerator. This helps eliminate any remaining air bubbles and improves the final finish.<br \/>\n<img decoding=\"async\" class=\"aligncenter wp-image-5911 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2016\/03\/glac\u0327age-miroir-chocolat-brillant.jpg\" alt=\"Milk Chocolate Mirror Glaze on a Mousse Cake\" width=\"800\" height=\"600\" srcset=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2016\/03\/glac\u0327age-miroir-chocolat-brillant.jpg 800w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2016\/03\/glac\u0327age-miroir-chocolat-brillant-300x225.jpg 300w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2016\/03\/glac\u0327age-miroir-chocolat-brillant-768x576.jpg 768w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2016\/03\/glac\u0327age-miroir-chocolat-brillant-500x375.jpg 500w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2016\/03\/glac\u0327age-miroir-chocolat-brillant-585x439.jpg 585w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<h2>How to Store Leftover Chocolate Mirror Glaze<\/h2>\n<p>Chocolate mirror glaze keeps very well. Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days. To reuse, gently reheat the glaze in a double boiler or in the microwave, making sure it does not exceed 38\u00b0C (100\u00b0F). Strain it through a fine-mesh sieve to remove any particles, then blend again to restore a smooth, shiny texture.<\/p>\n<p>Mirror glaze can also be frozen for up to 3 months. Let it thaw overnight in the refrigerator, then reheat gently, strain, and blend before using.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-5921 size-large\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2016\/03\/entremets-avec-glac\u0327age-miroir-1024x768.jpg\" alt=\"Mousse cake with a high-gloss chocolate mirror glaze\" width=\"1024\" height=\"768\" srcset=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2016\/03\/entremets-avec-glac\u0327age-miroir-1024x768.jpg 1024w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2016\/03\/entremets-avec-glac\u0327age-miroir-300x225.jpg 300w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2016\/03\/entremets-avec-glac\u0327age-miroir-768x576.jpg 768w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2016\/03\/entremets-avec-glac\u0327age-miroir-1536x1152.jpg 1536w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2016\/03\/entremets-avec-glac\u0327age-miroir-500x375.jpg 500w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2016\/03\/entremets-avec-glac\u0327age-miroir-1920x1440.jpg 1920w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2016\/03\/entremets-avec-glac\u0327age-miroir-1170x878.jpg 1170w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2016\/03\/entremets-avec-glac\u0327age-miroir-585x439.jpg 585w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2016\/03\/entremets-avec-glac\u0327age-miroir.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<h2>Other Mirror Glaze Recipe<\/h2>\n<p><a href=\"https:\/\/gateauetcuisinerachida.com\/en\/cocoa-mirror-glaze\/\">Cocoa Mirror Glaze<\/a><\/p>\n<p><a href=\"https:\/\/gateauetcuisinerachida.com\/en\/white-chocolate-mirror-glaze\/\">White Mirror Glaze<\/a><\/p>\n<p><a href=\"https:\/\/gateauetcuisinerachida.com\/en\/chocolate-and-cocoa-mirror-glaze-without-glucose-and-condensed-milk\/\">Chocolate and Cocoa Mirror Glaze<\/a><\/p>\n<p><a href=\"https:\/\/gateauetcuisinerachida.com\/en\/easy-chocolate-rocher-glaze-recipe\/\">Rocher Glaze<\/a><\/p>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-42855\" class=\"wprm-recipe-container\" data-recipe-id=\"42855\" data-servings=\"0\"><div class=\"wprm-recipe wprm-recipe-template-recipe-new\"><div class=\"wprm-recipe-image wprm-block-image-circle\"><img decoding=\"async\" style=\"border-width: 5px;border-style: groove;border-color: #f8f3ef;\" width=\"200\" height=\"200\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2019\/12\/glac\u0327age-miroir-ultra-brillant-au-chocolat-500x500.jpg\" class=\"attachment-200x200 size-200x200\" alt=\"best mirror glaze\" srcset=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2019\/12\/glac\u0327age-miroir-ultra-brillant-au-chocolat-500x500.jpg 500w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2019\/12\/glac\u0327age-miroir-ultra-brillant-au-chocolat-150x150.jpg 150w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/div>\n<div class=\"wprm-recipe-template-recipe-new-container\">\n\t<div class=\"wprm-recipe-template-recipe-new-header\">\n\t\t<h2 class=\"wprm-recipe-name wprm-block-text-bold\">Chocolate Mirror Glaze Cake Recipe<\/h2>\n\t\t<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n\t\t<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 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onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg width=\"16px\" height=\"16px\" version=\"1.1\" viewBox=\"0 0 24 24\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linejoin=\"round\" d=\"M11.99,1.94c-.35,0-.67.19-.83.51l-2.56,5.2c-.11.24-.34.4-.61.43l-5.75.83c-.35.05-.64.3-.74.64-.11.34,0,.7.22.94l4.16,4.05c.19.19.27.45.22.7l-.98,5.72c-.06.35.1.7.37.9.29.21.66.24.98.08l5.14-2.71h0c.24-.13.51-.13.75,0l5.14,2.71c.32.16.69.13.98-.08.29-.21.43-.56.37-.9l-.98-5.72h0c-.05-.26.05-.53.22-.7l4.16-4.05h0c.26-.24.34-.61.22-.94s-.4-.58-.74-.64l-5.75-.83c-.26-.03-.48-.21-.61-.43l-2.56-5.2c-.16-.32-.48-.53-.83-.51,0,0-.02,0-.02,0Z\"\/><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-5 wprm-rating-star-empty\" data-rating=\"5\" data-color=\"#343434\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 5 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg width=\"16px\" height=\"16px\" version=\"1.1\" viewBox=\"0 0 24 24\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linejoin=\"round\" d=\"M11.99,1.94c-.35,0-.67.19-.83.51l-2.56,5.2c-.11.24-.34.4-.61.43l-5.75.83c-.35.05-.64.3-.74.64-.11.34,0,.7.22.94l4.16,4.05c.19.19.27.45.22.7l-.98,5.72c-.06.35.1.7.37.9.29.21.66.24.98.08l5.14-2.71h0c.24-.13.51-.13.75,0l5.14,2.71c.32.16.69.13.98-.08.29-.21.43-.56.37-.9l-.98-5.72h0c-.05-.26.05-.53.22-.7l4.16-4.05h0c.26-.24.34-.61.22-.94s-.4-.58-.74-.64l-5.75-.83c-.26-.03-.48-.21-.61-.43l-2.56-5.2c-.16-.32-.48-.53-.83-.51,0,0-.02,0-.02,0Z\"\/><\/svg><\/span><div class=\"wprm-recipe-rating-details wprm-block-text-normal\">Cliquez sur les \u00e9toiles pour voter<\/div><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Easy chocolate mirror glaze recipe, used to cover mousse cakes for a glossy, professional finish, with all the tips and secrets to succeed every time.<\/span><\/div>\n<div class=\"wprm-spacer\" style=\"height: 12px;\"><\/div>\n\n\n\t\t<div class=\"wprm-spacer\" style=\"height: 12px;\"><\/div>\n\t\t\n\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-top-bottom wprm-recipe-table-borders-empty\" style=\"border-width: 1px;border-style: solid;border-color: #000000;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #000000;\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-total-time-label\">TOTAL TIME<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">25<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><\/div>\n<div class=\"wprm-spacer\" style=\"height: 15px;\"><\/div>\n\n\t\t<a href=\"#commentform\" class=\"wprm-recipe-jump-to-comments wprm-recipe-link wprm-block-text-normal wprm-recipe-jump-to-comments-inline-button wprm-recipe-link-inline-button wprm-color-accent\" style=\"color: #ffffff;background-color: #333333;border-color: #ffffff;border-radius: 0px;padding: 5px 5px;\"><span class=\"wprm-recipe-icon wprm-recipe-jump-to-comments-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 24 24\"><g class=\"nc-icon-wrapper\" fill=\"#ffffff\"><path fill=\"#ffffff\" 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C7.93107647,9.46487979 9.28860706,5.58269488 11.8449959,6.53943073 C14.9902356,7.71595725 9.12053185,13.7114236 13.0614843,14.4612976 C17.1752134,15.2429061 18.8547902,7.71125585 16.3042782,5.26182401 C12.6183769,1.72519235 5.57332202,5.18072478 6.43955583,10.2441376 C6.65111904,11.4829577 8.00277289,11.8578948 6.98021737,13.5668554 C4.62128758,13.0720325 3.91607687,11.3125318 4.00775427,8.9665309 C4.15349781,5.12783398 7.65604429,2.43980586 11.1691689,2.06721954 C15.6119964,1.59707907 19.7821423,3.61045562 20.3580644,7.56198625 C21.0056829,12.0224439 18.3529153,16.8531372 13.6009705,16.5052333 C12.313961,16.4100298 11.7732994,15.8070747 10.7636728,15.2276266\"><\/path><\/g><\/g><\/svg><\/span> PIN<\/a>\n<span class=\"wprm-recipe-grow-container\"><a href=\"https:\/\/app.grow.me\" target=\"_blank\" rel=\"nofollow noreferrer\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 5px;\" class=\"wprm-recipe-grow-not-saved wprm-recipe-grow wprm-recipe-link wprm-block-text-normal wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"42855\"><span class=\"wprm-recipe-icon wprm-recipe-grow-icon wprm-recipe-grow-not-saved-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 16 16\"><g class=\"nc-icon-wrapper\" fill=\"#ffffff\"><path fill=\"#ffffff\" d=\"M11.6,0C10.1,0,8.8,0.8,8,2C7.2,0.8,5.9,0,4.4,0C2,0,0,2,0,4.4c0,4.4,8,10.9,8,10.9s8-6.5,8-10.9 C16,2,14,0,11.6,0z\"\/><\/g><\/svg><\/span> SAVE<\/a><a href=\"https:\/\/app.grow.me\" target=\"_blank\" rel=\"nofollow noreferrer\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 5px;display: none;\" class=\"wprm-recipe-grow-saved wprm-recipe-grow wprm-recipe-link wprm-block-text-normal wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"42855\">Enregistr\u00e9!<\/a><\/span>\n\t\t\n\t\t\n\t\t<div class=\"wprm-spacer\"><\/div>\n\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-normal\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-normal\">Basic recipe, Dessert<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-normal\">French<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-keyword-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-keyword-label\">Keyword: <\/span><span class=\"wprm-recipe-keyword wprm-block-text-normal\">chocolate mirror glaze cake, mirror glaze<\/span><\/div><\/div>\n\t\t\n\t\t\n\t\t\n\t\t<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-author-label\">Author: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-normal\">Rachida<\/span><\/div>\n\t\t\n\t<\/div>\n\t\n\t<div id=\"recipe-42855-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-42855-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"42855\" data-servings=\"0\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-line wprm-header-has-actions wprm-header-has-actions\" style=\"\">INGREDIENTS<div class=\"wprm-decoration-line\" style=\"border-color: #9B9B9B;\"><\/div>&nbsp;<div class=\"wprm-unit-conversion-container wprm-unit-conversion-container-42855 wprm-unit-conversion-container-buttons wprm-block-text-normal\" style=\"background-color: #fff9f9;border-color: #333333;color: #333333;border-radius: 3px;\"><button class=\"wprm-unit-conversion wprmpuc-active\" data-system=\"1\" data-recipe=\"42855\" style=\"background-color: #333333;color: #fff9f9;\" aria-label=\"Change unit system to Metric\">Metric<\/button><button class=\"wprm-unit-conversion\" data-system=\"2\" data-recipe=\"42855\" style=\"background-color: #333333;color: #fff9f9;border-left: 1px solid #333333;\" aria-label=\"Change unit system to US Customary\">US Customary<\/button><\/div>&nbsp;<div class=\"wprm-recipe-adjustable-servings-container wprm-recipe-adjustable-servings-42855-container wprm-toggle-container wprm-toggle-buttons-container wprm-block-text-normal\" style=\"\"><button class=\"wprm-recipe-adjustable-servings wprm-toggle wprm-toggle-active\" data-multiplier=\"1\" data-servings=\"1\" data-recipe=\"42855\" aria-label=\"Adjust servings by 1x\">1x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"2\" data-servings=\"1\" data-recipe=\"42855\" aria-label=\"Adjust servings by 2x\">2x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"3\" data-servings=\"1\" data-recipe=\"42855\" aria-label=\"Adjust servings by 3x\">3x<\/button><\/div><\/h3><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">This recipe yields enough mirror glaze to cover one 20 to 22 cm (8 to 9-inch) mousse cake, or about 10 small cakes measuring 7 cm (3 inches) in diameter<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-amount\">75<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">water<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">150<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">glucose syrup<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">150<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">granulated sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-amount\">100<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">sweetened condensed milk or heavy cream with 30% fat<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-amount\">150<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">white, milk, or dark chocolate<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\"> of your choice ; Use a high-quality couverture chocolate with 55% to 64% cocoa content. Brands such as Valrhona or Cacao Barry are recommended.<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"7\"><span class=\"wprm-recipe-ingredient-amount\">10<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">powdered gelatin<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(200 bloom) bloomed in 60 g cold water (2 oz) or 5 gelatin sheets 2 g each (200 bloom). <strong>Edit 2024:<\/strong> I now use 9 g powdered gelatin or 4.5 sheets, with equally good results.<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"10\"><span class=\"wprm-recipe-ingredient-amount\">5<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">food coloring<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\"> powdered or gel. Depending on the desired color intensity 2 to 3 g (0.07 to 0.11 oz) may be sufficient.<\/span><\/li><\/ul><\/div><\/div>\n\t<div id=\"recipe-42855-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-42855-instructions-container wprm-block-text-normal\" data-recipe=\"42855\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-line\" style=\"\">PREPARATION<div class=\"wprm-decoration-line\" style=\"border-color: #9B9B9B;\"><\/div><\/h3><div class=\"wprm-recipe-instruction-group\"><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-42855-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\"><strong>The mirror glaze must be used on a frozen mousse cake.<\/strong><\/span><\/div><\/li><li id=\"wprm-recipe-42855-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">If using sheet gelatin, soak it in very cold water for about 10 minutes to rehydrate it before starting the glaze. Squeeze it well before adding it to the hot mixture.<\/div><\/li><li id=\"wprm-recipe-42855-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">When working with powdered gelatin, bloom it in the indicated amount of cold water at least 15 to 20 minutes before starting, then keep it in the refrigerator. This will create what is known as a gelatin mass.<\/div><\/li><li id=\"wprm-recipe-42855-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\"><strong>Prepare the syrup:<\/strong> Place the water, glucose syrup, and sugar in a saucepan. <\/span><\/div><\/li><li id=\"wprm-recipe-42855-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\"><strong>Heat until the mixture reaches 103\u00b0C (217\u00b0F)<\/strong>, stirring occasionally without splashing the sides of the pan. If sugar splashes onto the sides, clean them with a damp pastry brush.<\/span><\/div><\/li><li id=\"wprm-recipe-42855-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Pour the hot syrup through a strainer over the sweetened condensed milk and food coloring, then add the squeezed gelatin (if using sheet gelatin) or the gelatin mass (if using powdered gelatin).<\/div><\/li><li id=\"wprm-recipe-42855-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">The food coloring can also be added after blending, which makes it easier to divide the glaze into several portions and color them differently.<\/div><\/li><li id=\"wprm-recipe-42855-step-0-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Gently mix with a spatula, then pour the mixture over the chocolate placed in a tall, narrow container, such as a measuring jug or the container that comes with your immersion blender.<\/div><\/li><li id=\"wprm-recipe-42855-step-0-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Let it sit for about 1 minute, then gently stir with the spatula.<\/div><\/li><li id=\"wprm-recipe-42855-step-0-9\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Blend for 3 to 4 minutes using an immersion blender. This step is crucial. To avoid creating air bubbles, slightly tilt the container and keep the blender fully immersed at all times, lifting it only at the very end.<\/div><\/li><li id=\"wprm-recipe-42855-step-0-10\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">You\u2019ll notice that proper blending makes the mirror glaze shinier and more fluid.<\/div><\/li><li id=\"wprm-recipe-42855-step-0-11\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Pour the glaze through a fine-mesh sieve into an airtight container, then cover it with plastic wrap pressed directly onto the surface. Refrigerate until the next day.<\/div><\/li><li id=\"wprm-recipe-42855-step-0-12\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">The next day, transfer the glaze to a saucepan and gently heat it to a maximum of 38 to 40\u00b0C (100 to 104\u00b0F), either using a double boiler or the microwave.<\/div><\/li><li id=\"wprm-recipe-42855-step-0-13\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">If using a double boiler or microwave, remove the glaze regularly, stir, then return it to the heat. This helps control the temperature and ensures the glaze melts evenly without overheating.<\/div><\/li><li id=\"wprm-recipe-42855-step-0-14\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\"><strong>Note:<\/strong> If the glaze is almost completely melted at 35 to 36\u00b0C (95 to 97\u00b0F), it is perfect. The blending step will finish melting the remaining pieces, allowing you to reach the ideal pouring temperature more quickly.<\/span><\/div><\/li><li id=\"wprm-recipe-42855-step-0-15\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Pour the glaze into a tall, narrow pouring jug and blend with an immersion blender to remove any remaining air bubbles. The glaze will become smooth and ultra shiny, with a perfectly reflective, mirror-like finish.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">What\u2019s the Ideal Temperature for Using Chocolate Mirror Glaze?<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-42855-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\"><strong>When the glaze reaches 33 to 34\u00b0C (91.4 to 93.2\u00b0F)<\/strong>, remove the mousse cake from the freezer. The cake must be fully frozen to ensure the mirror glaze sets properly and holds a smooth, even finish.<\/span><\/div><\/li><li id=\"wprm-recipe-42855-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\"><strong>Note: <\/strong>The glaze can also be used at a slightly lower or higher temperature depending on the desired result. At 33 to 34\u00b0C, the texture is ideal, fluid enough to flow smoothly while still providing perfect coverage.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">How to Glaze a Mousse Cake with Mirror Glaze<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-42855-step-2-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Place the mousse cake on a wire rack or a small stand to elevate it. Set everything over a tray lined with plastic wrap to easily catch any excess glaze. Gently run your hand over the surface or use a paper towel to remove any traces of frost before glazing.<\/div><\/li><li id=\"wprm-recipe-42855-step-2-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Pour the glaze evenly over the cake, making sure it is fully covered. If needed, lightly run a spatula over the top in one smooth, quick motion to level the surface.<\/div><\/li><li id=\"wprm-recipe-42855-step-2-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Let the glaze drip naturally. Once it stops dripping, slide two long spatulas under the mousse cake and gently rub them against the rack with a back-and-forth motion to cleanly cut off the excess glaze.<\/div><\/li><li id=\"wprm-recipe-42855-step-2-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">If the cake is elevated, trim any remaining drips using clean scissors or a sharp knife.<\/div><\/li><li id=\"wprm-recipe-42855-step-2-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Gently transfer the mousse cake to a serving platter or a gold cake board. Let it thaw in the refrigerator for at least 6 hours.<\/div><\/li><li id=\"wprm-recipe-42855-step-2-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">If you\u2019re short on time, the cake can also thaw at room temperature, but a slow defrost in the refrigerator will give you a more stable texture and cleaner finish.<\/div><\/li><li id=\"wprm-recipe-42855-step-2-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">This ultra-shiny chocolate mirror glaze will elevate all your mousse cakes.<\/div><\/li><\/ul><\/div><\/div>\n\t<div id=\"recipe-video\"><\/div>\n\t\n\t\n\n\n<\/div><\/div><\/div>\n<p>Thank you for your visit and your comments!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mastering a mirror glaze cake is an essential technique for achieving a flawless, professional finish. This shiny mirror glaze transforms frozen mousse cakes by giving them a smooth, ultra glossy,&hellip;<\/p>\n","protected":false},"author":3,"featured_media":49900,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"no","_lmt_disable":"","footnotes":""},"categories":[4460,4482,4477],"tags":[],"class_list":["post-25131","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-basic-recipes","category-mirror-glazes","category-sweet-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.7 (Yoast SEO v27.7) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Chocolate Mirror Glaze Cake Recipe | G\u00e2teau et cuisine Rachida<\/title>\n<meta name=\"description\" content=\"Easy chocolate mirror glaze recipe, used to cover mousse cakes for a glossy, professional 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