Achieving that professional look on your desserts is not that hard with this Chocolate Mirror Glaze
Have you seen those professional looking desserts with a shiny glaze? Shiny enough to see your own reflection. Well…You can actually achieve that effect by making your own Chocolate Mirror Glaze. I got my inspiration from Chef Dominique Ansel.
This Chocolate Mirror Glaze is usually made a day before the actual assembling of your dessert and heated up to a temperature of between 30-35 deg Celsius so it’s pourable ( Not too thin or not too thick).
Do ensure that the dessert you are going to pour over the glaze is well chilled or frozen before you attempt to pour the glaze over. If not, you’ll end up with a sloppy mess.
Step by Step Instructions (with photos) on how to make your own Chocolate Mirror Glaze
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1) In a smaller bowl, dissolve the powdered gelatin in cold water
2) Add cocoa powder to 150g water and stir until mixture is smooth and no lumps are seen
3) In a medium saucepan, bring castor sugar and heavy cream to boil. Stir until sugar dissolves completely
4) Add gelatin mixture into the cream mixture and stir until dissolved.
5) Add Cocoa powder paste and stir until smooth
6) Pass the mixture over a sieve to remove lumps
Transfer mixture to a bowl, cover with cling wrap and refrigerate overnight.The mirror glaze will thicken in the fridge. When ready to pour over the frozen or chilled dessert, reheat glaze to 30-35 deg celcius which will give you a pouring consistency.
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Place frozen dessert on a rack with a tray beneath to catch the excess glaze. Quickly pour glaze over dessert and let glaze stand for a few seconds before removing the dessert from the rack. Refrigerate to set at least 4 hours. Enjoy that shiny finish.
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I poured this glaze over a frozen Durian Mousse and it was so so good! I’ll share the recipe for this Durian Mousse in my next post but in the mean time, if you’re looking for delicious Chocolate recipes, I have a bunch here!! And I promise every single one taste as delicious as it looks!
Feel free to hashtag #sherbakes or tag me on Instagram @sherbakes so I can see all your yummilicious photos if you make them!
How to get that Shiny Mirror look on your dessert
- 1 Cup castor Sugar
- 150 g Heavy Cream
- 12 g powdered gelatin
- 60 g cold water
- 150 g water
- 70 g cocoa powder unsweetened
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In a smaller bowl, dissolve the powdered gelatin in cold water
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Add cocoa powder to 150g water and stir until mixture is smooth and no lumps are seen
-
In a medium saucepan, bring castor sugar and heavy cream to boil. Stir until sugar dissolves completely
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Add gelatin mixture into the cream mixture and stir until dissolved. Add Cocoa powder paste and stir until smooth
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Pass the mixture over a sieve to remove lumps.
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Transfer mixture to a bowl, cover with cling wrap and refrigerate overnight.
Note: This can be stored in the refrigerator up to a week. If not using within the week, freeze it. Frozen glaze can be kept for a few months. Just reheat it to the current consistency before pouring over your desserts.
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