Chocolate Mirror Glaze: A Recipe for a Stunning Shiny Finish

Introduction:

Ever dreamed of cakes and mousses boasting a flawless, mirror-like finish that reflects light like a polished gemstone? Look no further than this chocolate mirror glaze recipe. With just a handful of ingredients and a few simple steps, you can transform your desserts into showstopping masterpieces.

Uses:

This versatile glaze isn’t just for aesthetics. It seals in moisture, prevents your cakes and mousses from drying out, and adds a touch of rich, decadent chocolate flavor. Use it to glaze cakes, cupcakes, entremets, mousses, and even ice cream bars for a touch of elegance.

Chocolate Mirror Glaze Recipe

Serves: 4 Prep Time: 30 Mintues Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 220 calories 14 fat

Rating: 5.0/5

( 1 voted )

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Ingredients

Recipe 1: Thinner Version

• 240 grams heavy cream
• 360 grams granulated sugar
• 300 grams water
• 120 grams unsweetened cocoa powder
• 25 grams powdered gelatin

 

Recipe 2: Thicker Version (100% Chocolate)

• 240 grams heavy cream
• 360 grams granulated sugar
• 120 grams water
• 120 grams unsweetened cocoa powder
• 25 grams powdered gelatin

Instructions

1. Bloom the gelatin: In a small bowl, sprinkle the gelatin powder over 2 tablespoons of cold water. Let it sit for 5-10 minutes until softened and translucent.
2. Prepare the sugar syrup: In a saucepan, combine the water and sugar. Bring to a boil over medium heat, stirring constantly until the sugar dissolves completely and comes to a soft ball consistency. Reduce heat to low and simmer for 1 minute.
3. Add cocoa powder: Gradually whisk in the cocoa powder until fully incorporated and no lumps remain.
4. Incorporate cream and gelatin: Remove from heat and slowly whisk in the heavy cream. Then, stir in the bloomed gelatin until completely dissolved.
5. Strain and cool: Pour the glaze through a fine-mesh sieve into a clean container. Cover with plastic wrap, touching the surface of the glaze to prevent a skin from forming. Let it cool to between 28°C and 30°C (82°F and 86°F).

Tips and Tricks:

• For a perfectly smooth glaze, ensure all ingredients are at room temperature before starting.
• Work quickly once the glaze cools, as it will start to set.
• To glaze your cake or mousse, place it on a wire rack set over a baking sheet. Pour the glaze over the center, allowing it to naturally drip down the sides.
• Any leftover glaze can be stored in the refrigerator for up to a week. Reheat gently in a saucepan over low heat, stirring constantly, until just pourable.