Go Back

Chocolate Mirror Glaze Recipe

3 de 837 votes
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.
TOTAL TIME25 minutes
PRINT PIN SAVE
Course: Basic recipe, Dessert
Cuisine: French
Author: Rachida

INGREDIENTS
 
 

  • 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 (2 oz), or 5 sheets of 2 g at 200 bloom (Edit 2024: since then I’ve reduced it to 9 g or 4.5 sheets, and it’s just as good).
  • 5 g of fat-soluble or water-soluble food coloring preferably powder. Depending on the desired color intensity, 2 to 3 g (0.07 to 0.11 oz) 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.

What’s the ideal temperature for using chocolate glaze?

  • When the glaze reaches 33-34°C (91.4-93.2°F), take the entremets out of the freezer (freezing is essential to ensure the glaze holds perfectly).
  • Note: You can also glaze at a slightly lower or higher temperature depending on the desired texture. At 33-34°C, the texture is optimal: fluid yet covering.

Using the chocolate glaze on a mousse Cake:

  • Place the mousse cake on a wire rack or a smaller stand to elevate it. Set everything on 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.
  • Pour the glaze evenly, making sure to fully cover the cake. You can lightly run a spatula over the top in one smooth, quick motion to even it out.
  • 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.
  • If the cake is elevated, trim any remaining drips using clean scissors or a sharp knife.
  • Gently transfer the mousse cake onto a serving platter or a gold cake board. Let it thaw in the refrigerator for at least 6 hours.
  • If you're short on time, you can also let it thaw at room temperature, but the texture will be more stable with a slow defrost in the fridge.