Mirror Glaze Recipe

Mirror glaze recipe, is a shiny, glossy coating that gives a cake a super mirror finish. It is made with few ingredients like gelatin, cocoa powder, sugar, cream, water and the end result will be truly amazing. This glaze can be used to decorate all types of desserts such as cakes, cupcakes, chocolate bars, cheesecakes or mousse cakes.

Mirror Glaze

Easy and simple glaze for cakes. Whether you’re decorating a birthday cake, or a simple dessert for a gathering, chocolate mirror glaze is a fun and impressive way to take your homemade treats to the next level.

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About Mirror Glaze

Chocolate mirror glaze is also known as Glacag chocolat or glacage miroir in French. This is actually a classic French pastry technique used by professional chefs. This mirror glaze is usually used for cakes, entremets, mousse cakes which have a glossy appearance. The mirror shine is so bright you can see your reflection in it and the taste is very rich and chocolatey.

Chocolate mirror glaze is very easy to make at home and instantly gives your cake a beautiful, professional look without much effort. To make this glaze, first soak the gelatin in water for 10 minutes. Meanwhile, while it is soaking, take a pan, heat the granulated sugar, cocoa powder, cream and milk. When the mixture is warm, add the gelatin mixture and let it boil.

Once ready, remove from heat and strain through a fine mesh sieve. This helps remove lumps and achieve a smooth look. Let it cool in the fridge and now your mirror glaze is ready to pour.

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General Questions

Q. Why is my glaze not shiny?

This is mainly caused by pouring a glaze that is too hot or too cold over the cake. Q. Can I make this glaze without gelatin?

Yes, you can replace gelatin with gelatin. But the results will not be the same.

Q. My glaze is bubbling. What is wrong?

This may be caused by over-mixing the dough. And also make sure to strain the glaze through a fine mesh sieve before cooling and pouring.

Ingredients

Cocoa powder : Cocoa powder is used for its rich dark chocolate flavor and color. Use good quality unsweetened cocoa powder for this. And if you don’t have chocolate powder, you can replace it with dark chocolate chips.

Sugar: Sugar provides the necessary sweetness and helps give the glaze a smooth, shiny appearance. To get a deep dark color, you can swap regular white sugar for brown sugar.

cream : Cream adds richness and smooth texture to the glaze. Use high-quality, full-fat heavy cream. For a non-dairy option, substitute full fat coconut cream.

Water: Water is used to dissolve cocoa powder, sugar and to achieve a flowing consistency.

gelatin: Gelatin is the main ingredient to achieve the mirror effect. I have used gelatin powder. The gelatin hardens after cooling, which allows the glaze to stick to the surface of the cake. For a vegan substitute, gelatin works well, but the appearance lacks luster.

Expert Tips

Use good quality ingredients: The taste and shine of your glaze depends on gelatin, cocoa powder. So, use high-quality powder.

blooming gelatin : Let the gelatin sit in the water for a few minutes before melting. This ensures it dissolves smoothly with the cocoa powder, cream and prevents it from clumping.

Avoid lumps: Once the glaze mixture is ready, strain it to prevent lumps.

Cool the glaze: This step is the secret to the perfect mirror glaze. The glaze should be covered and allowed to cool in the refrigerator for 30 minutes before pouring over any dessert. If it’s too hot it will come off easily and if it’s too cold it won’t spread evenly.

Storage & Use

Store remaining chocolate mirror glaze in an airtight container and keep in the refrigerator for a month. Reheat the glaze using a microwave oven. Heat enough until liquid again, do not boil. You can use this glaze on cakes, mousse domes, cupcakes, or any dessert.

Step by Step Images

1) Grab all your ingredients

2) Soak the gelatin in water

3) Take sugar in a sauce pan

4) Add cocoa powder

5) Stir well until combined

6) Add water

7) Beat until mixed

8)Now place it on the fire and keep stirring until it boils.

9) Add cream

10) Add the soaked gelatin.

11) Mix well

12) Place a strainer over a bowl

13) Strain the sauce

14) Mirror coating is complete

14) Cover with plastic wrap, making sure the wrap touches the glaze so it doesn’t form a film on top.

15) Once cool, ready to use.

This is the cake I used the glaze for

📖 Recipe Card

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