Chocolate Mirror Glaze
A glossy, silky chocolate glaze that turns any cake into a showstopper. Perfect for birthdays, holidays, or whenever you want that bakery-style 'wow' factor right at home.
Equipment
- Candy Thermometer
- Fine Mesh Strainer
- Offset Spatula
- Mixing Bowls
Ingredients
Core Ingredients
- 1 cup sugar
- 1/2 cup water
- 2 tbsp unsweetened cocoa powder
- 1/2 cup heavy cream
- 4 oz bittersweet chocolate finely chopped
- 2 tsp powdered gelatin
- 2 tbsp cold water for blooming gelatin
Instructions
- Bloom gelatin by sprinkling it over 2 tbsp cold water. Let sit 5 minutes.
- In a saucepan, combine sugar, water, and cocoa powder. Bring to a simmer, whisking until smooth.
- Stir in heavy cream. Remove from heat and add bloomed gelatin. Stir until dissolved.
- Add chopped bittersweet chocolate. Let sit 2 minutes, then whisk until smooth and glossy.
- Strain glaze through a fine mesh sieve to remove bubbles or lumps.
- Cool glaze to 95°F (35°C). Place chilled cake on a rack over a tray and pour glaze evenly over the top, letting it cascade down the sides.
Notes
Store leftover glaze in the fridge for up to 3 days. Reheat gently and bring back to 95°F before using. For variations, try white chocolate with gel coloring, or add peppermint extract for winter flair.