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Chocolate and Cocoa Mirror Glaze

2.42 de 895 votes
Easy recipe for chocolate and cocoa mirror glaze, with no glucose or condensed milk, ultra-glossy and perfect for covering mousse cakes to give them a smooth, shiny finish.
PREPARATION15 minutes
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Course: Basic recipe
Cuisine: French
Author: Rachida

INGREDIENTS
 

For a 12-inch Yule log or an 8.5-inch round mousse cake

  • 225 g sugar
  • 125 ml water
  • 150 g dark couverture chocolate 66% or 72%
  • 30 g unsweetened cocoa
  • 65 ml heavy cream 32% / 35% fat
  • 5 gelatin sheets 10 g if the sheets are 2 g at 200 blooms or 150 bloom sheets Or 10 g powdered gelatin (200 blooms) (rehydrated in 60 ml water.)
  • For a very black glaze add a little black food coloring

PREPARATION

  • It’s better to have a little more glaze than not enough. If you have any leftover, collect the glaze that has dripped off and store it for later use: up to 3 days in the refrigerator or 1 month in the freezer.
  • Soak the gelatin in very cold water before you start.
  • Pour 125 ml of water into a saucepan. Add 225 g of sugar on top, then place over the heat.
  • Stir to dissolve the sugar. ⚠️ Warning: remove from the heat as soon as the syrup reaches 103 °C (217 °F).
  • Pour the hot syrup over 150 g of chocolate. Whisk well until the chocolate is completely melted.
  • Add 30 g of sifted unsweetened cocoa powder and mix thoroughly to fully dissolve it.
  • Next, add 65 ml of cold heavy cream. Stir and let the temperature drop to 60 °C (140 °F).
  • At 60 °C, add the drained gelatin and mix well. Strain the glaze through a fine mesh sieve.
  • If you plan to use it the same day, blend the glaze with an immersion blender and use it at 29 °C (84 °F).
  • Otherwise, cover the surface with plastic wrap (direct contact) and refrigerate until the next day.
  • The following day, gently reheat it, removing it from the heat several times to avoid exceeding 40 °C (104 °F). Take it off the heat once it reaches around 37 °C (99 °F), even if a few small pieces remain.
  • Let the temperature drop to 32°C (89.6°F) in the saucepan before pouring into a pouring jug to blend. Blend with an immersion blender (this step is very important for the smoothness and shine), keeping it well immersed to avoid creating air bubbles that would make your glaze less aesthetically pleasing.
  • For me, the ideal temperature is 29°C (84.2°F), but it can slightly vary depending on the thermometer used, a bit lower or higher for you.
  • Check the consistency of the glaze on the back of a spoon that’s been previously frozen: it should flow while covering with a thin, even layer.
  • When the glaze reaches 29°C (84.2°F), take your entremet out of the freezer and place it on a rack or a small support slightly smaller than the entremet, to elevate it. Run your hand or a paper towel over the entremet to remove any frost crystals. Pour the glaze over to fully cover it.
  • Once the glaze has stopped dripping, move the entremet to a serving platter. Let it defrost in the refrigerator for about 6 hours. Be sure to follow the instructions provided in the recipe.

Notes

You can use 150 bloom gelatin sheets. The sheets weigh 3.4 g each on a precision scale. For this recipe, I use 5 sheets at 200 blooms (2 g sheets) or 5 sheets at 150 blooms (3.4 g sheets)