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Cocoa mirror glaze

2 de 51 votes
Super shiny cocoa mirror glaze that's very easy to make. An intense glaze that will enhance your mousse cake.
PREPARATION15 minutes
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Course: Basic recipe
Cuisine: French
Author: Rachida

INGREDIENTS
 

For a 22 cm / 8.7-inch round mousse cake

  • 75 g water
  • 210 g granulated sugar
  • 70 g unsweetened bitter cocoa
  • 145 g heavy cream
  • 8 g powdered gelatin or 4 sheets of gelatin at 200 blooms one sheet weighs 2 g. You can use sheets from 3.4 to 150 blooms. The result is the same.
  • 48 g water if using powdered gelatin.

Neutral Glaze for Spider Effect

  • 10 g water
  • 40 g neutral glaze
  • Food coloring as needed

PREPARATION

  • Soak the gelatin in a bowl of cold water for 10 minutes before starting.
  • If using powdered gelatin, rehydrate it with the indicated amount of water. Stir and place in the refrigerator for about 20 minutes to let it bloom.
  • Pour the water and sugar into a saucepan and bring to a boil until it reaches 103°C (217°F). Remove from the heat as soon as it reaches the temperature.
  • Pour the syrup over the previously sifted cocoa powder. Mix well with a whisk, being careful not to whisk vigorously to avoid creating air bubbles.
  • Bring the cream to a boil, then remove from the heat and add the squeezed gelatin. Stir well until fully dissolved, then pour it over the syrup and cocoa mixture.
  • Blend with an immersion blender in a tall, narrow container. Strain through a fine sieve. Cover with plastic wrap directly touching the surface and let rest until the next day.
  • You can also use it the same day without issue, but letting it rest helps eliminate stubborn air bubbles.
  • The next day, gently reheat the glaze in a bain-marie without exceeding 40°C (104°F). Blend again and strain.
  • Let the glaze cool down to around 30°C (86°F), more or less depending on its viscosity, then glaze your frozen entremets straight out of the freezer.
  • Note: Always check the glaze’s fluidity before pouring it over the mousse cake.
  • If it's too cold, it will be thick, won't flow properly, and will result in a thick layer. If it's too hot, it will run off without properly covering the cake.
  • I recommend doing a test on the back of a frozen ladle. The glaze should spread evenly and form a thin, smooth layer over the surface.

How to create the spider effect?

  • Mix 10 g of water with 40 g of neutral glaze and food coloring of your choice (here, red).
  • Heat the mixture to 65-70°C just before using. Pass through a fine-mesh strainer, then use immediately.
  • Place a little glaze on a spatula and pass it over the mousse cake in one direction, right after glazing it.
  • To get a more intense red, I added a touch of black food coloring to the mixture.