Chocolate mirror glaze is a perfect way of decorating and adding glamour to your cakes and tarts! Many people think that it’s impossible to make a professional, shiny and flat glaze at home and that you need professional knowledge and tools in order to make it. It’s simply isn’t true and everybody can make perfect chocolate mirror glaze if they follow the recipe and take their time to make it and apply it. In the following recipe I will show you how easy it really is 😉
|Dark chocolate||2 oz||56 grams|
|Cocoa powder||3 oz||85 grams|
|Heavy cream||3 oz||85 grams|
|Sugar||9 oz||255 grams|
|Gelatin sheets||0.3 oz||8 grams|
|Water||¾ cup||177 ml|
Procedure for making chocolate mirror glaze
First of all you must know that it is best to prepare Chocolate mirror glaze the day before and leave it to sit in a fridge overnight because then you will get the best results. You can use it the same day but it my lead to cracks when the glaze cools down because it doesn’t have the proper consistency yet! After you learn that, let’s get started 😉
Soak gelatin sheets in cold water for at least 10 minutes until they become soft. Combine sugar, sifted cocoa powder, heavy cream and water in a sauce pan. Put it on low heat and bring to boil, while stirring constantly. When it boils, remove from the heat and add chopped dark chocolate. Stir slowly to melt and add the strained gelatin, stir until smooth and strain. Store in a airtight container in the fridge over night.
When you’re about to use it, warm the chocolate mirror glaze to the temperature around 110°F (44°C) before using it. If you do get a a lot of air bubbles in the glaze, strain it through a fine mesh strainer before using, otherwise the tiny bubbles will show on the finished cake. It’s always necessary to make more glaze than needed, because the entire cake needs to be covered with glaze. As the glaze is poured over the cake, some will pour off, resulting in an even coat. You can rescue some of the dripped off glaze to reuse later and pass it through a fine-mesh sieve.
To glaze a cake, place it on a rack set over a sheet tray. Pour the glaze into the center of the cake, and use a long metal spatula to spread the glaze over the entire cake. The glaze should run down the sides and cover the cake entirely. Try it and you will see that you don’t need to be a professional baker in order to make perfect chocolate mirror glaze! If you want a even simpler method without cocoa you can check the video below, but we advise you to use the recipe with cocoa because you will get a better end result!
Be sure to check out my Baking supplies shop in which you can find all ingredients and tools needed for this recipe!