• Soak the gelatin in cold water 10 minutes before starting. If you're using powdered gelatin, soak it in 54 g of water and let it bloom for about 20 minutes in the refrigerator.
• Place the chocolate and food coloring (if you're using white chocolate) in a tall, narrow measuring cup.
• Put the water and sugar in a saucepan.
• Bring to the boil over medium heat, stirring to dissolve the sugar. Keep an eye on the temperature. ⚠️ Remove from the heat as soon as the syrup reaches 103°C (217°F).
• Off the heat, add the cold heavy cream and stir well.
• Then incorporate the well-drained gelatin and mix thoroughly.
• Pour the mixture through a fine sieve over the chocolate. Stir slightly and let it sit for a minute to allow the chocolate to melt.
• Blend with an immersion blender (this step is crucial for a smooth and shiny finish), keeping the blender head fully submerged to avoid creating air bubbles that would make your glaze less visually appealing.
• I use the Swiss brand Bamix immersion blender, which is excellent for blending without creating bubbles.
• Strain the glaze again into a saucepan and cover it with plastic wrap, pressing it directly onto the surface (this is called "film au contact" in French). Refrigerate until the next day.
• The next day, gently reheat the glaze in a double boiler, removing it several times from the heat to stir.
• It should be fully melted around 37°C (98.6°F). Stir constantly with a spatula in a figure-eight motion; this will make the glaze very shiny with zero bubbles.
• You don’t have to reblend it, but I personally prefer to because it makes the glaze even smoother.
• Pour it over your frozen mousse cake when the glaze reaches between 28°C and 32°C (82.4°F-89.6°F) for white chocolate glaze.
• For dark chocolate glaze, pour it between 30°C and 35°C (86°F-95°F).
• Note: The exact temperature may vary depending on your thermometer. Always check the consistency on the back of a frozen ladle: it should flow smoothly while creating a thin, even layer.

When to move the glazed mousse cake ?

• Once the mousse cake is glazed and the glaze has stopped dripping, slide one or two large flat spatulas underneath and gently rub it against the wire rack.
• This will cut off the excess glaze, and you’ll be able to lift it easily without damaging it. Place it carefully onto a serving platter or a gold cake board.
• After decorating, return it to the refrigerator to thaw slowly. This will take about 6 to 8 hours.
• If you're in a hurry, you can leave it at room temperature for about 2 hours.