Description
Learn how to make a stunning Chocolate Mirror Glaze to beautifully coat your cakes with a glossy finish. This glaze adds a professional touch to your desserts and is surprisingly easy to prepare.
Ingredients
Units
Scale
For the Glaze:
- 1/2 cup (120 ml) water
- 1 tablespoon powdered gelatin (about 1 envelope)
- 1 cup (200 g) granulated sugar
- 2/3 cup (200 ml) sweetened condensed milk
- 1/2 cup (60 g) unsweetened cocoa powder (sifted)
- 1/2 cup (120 ml) water (second amount)
- 1 teaspoon vanilla extract (optional)
Instructions
- Bloom the Gelatin: In a small bowl, sprinkle gelatin over the first ½ cup of water and let it bloom for 5–10 minutes.
- Prepare the Glaze: In a saucepan, combine sugar, sweetened condensed milk, and the second ½ cup of water. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture begins to simmer. Remove from heat and whisk in the bloomed gelatin until fully dissolved. Add the sifted cocoa powder and whisk until smooth and glossy. Stir in vanilla extract if using.
- Strain and Cool: Pour the glaze through a fine mesh sieve into a clean bowl to remove any lumps or bubbles. Let the glaze cool to about 90°F (32°C), stirring occasionally.
- Glaze the Cake: Pour the glaze slowly over a chilled cake that has been frozen or well-refrigerated, allowing excess glaze to drip off. Let set for 10–15 minutes before transferring to a serving plate.
Notes
- For the best mirror finish, ensure the cake is ultra-smooth and cold before glazing.
- Leftover glaze can be stored in the fridge and gently reheated in the microwave or over a water bath.
Nutrition
- Serving Size: glaze for 1 slice of cake
- Calories: 130
- Sugar: 18 g
- Sodium: 20 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 5 mg
