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Chocolate Mirror Glaze

  • Prep Time: 15m
  • Cook Time: 10m
  • Total Time: 2h 30m


  • 100 g Sugar (1/2 c)
  • 70 g Heavy cream (1/4 c + 1 tbsp)
  • 6 g Gelatin, powdered (1 0.25 oz packet)
  • 30 g Water, cold (2 tbsp)
  • 75 g Water, room temperature (1/3 cups)
  • 35 g Cocoa powder (3/8 c)


  1. In a small bowl, dissolve the gelatin in 30g (2 tbsp) of cold water.
  2. In a medium pot, bring sugar and heavy cream to a boil over medium heat, whisking until the sugar dissolves.
  3. In a bowl, combine 75g (1/3 cup) room temperature water with the cocoa powder. Stir with a spatula until it becomes a uniform paste.
  4. Whisk the bloomed gelatin into the warm cream-sugar mixture until dissolved, then whisk in the cocoa powder paste until combined.
  5. Remove the pot from the heat and pour the glaze mixture through a fine mesh strainer over a heatproof bowl to remove any clumps of undissolved cocoa powder. Emulsify the mixture with a hand blender to remove any lumps, until smooth.
  6. Cover and chill in the fridge. The ideal pouring temperature is somewhere between 86 and 95°F. If you are glazing soon, chill to that temperature range and use immediately. Or you can chill until ready to use (preferably overnight).
  7. If chilled overnight and ready to glaze, heat it in the microwave until it is somewhere between 86 to 92°F. It should be liquid and pourable. If it looks slightly separated or has lumps from setting, blitz it with a hand blender. Be sure to tap the container a few times to eliminate any bubbles from the blending.
  8. When glazing, place your (nearly frozen) cake on a wire rack over a rimmed baking sheet. Pour in a circular motion from the center out. Be sure there is an even coating and it flows down the sides, thoroughly covering the whole cake. Any drippings can be reheated and used again.