Dark Chocolate Mirror Glaze

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📖 Dominique Ansel total time: 30 minutes

🥘 Ingredients

1

Tip: Make this the day before you’re ready to glaze your cake, as the glaze needs to set in the fridge first before using.
2

In a medium pot , bring granulated sugar and heavy cream to a boil over medium heat, stirring until the sugar dissolves.

granulated sugar: 206 g, heavy cream: 142 g
3

In a small bowl, dissolve the gelatin, powdered in 60 g (1/4 cup) of cold water .

gelatin, powdered: 12 g, cold water: 60 g
4

In a bowl , combine the 148 g (2/3 cups) room temperature water with the unsweetened cocoa powder , stirring with a spatula until it becomes a uniform paste.

room temperature water: 148 g, unsweetened cocoa powder: 71 g
5

Stir the bloomed gelatin into the cream-sugar mixture until dissolved, then stir in the cocoa powder paste until combined. Remove the pot from the heat, and pour the glaze mixture through a 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 overnight to set, until ready to use.
7

When you’re ready to glaze your cake, remove the glaze from the fridge and heat in the microwave until it’s exactly 86 to 95°F (30 to 35°C), so it’s liquid and pourable and will give your cake a shiny, uniform finish. If it looks like it’s slightly separated, use a hand blender to blitz it together. Make sure to tap the container a bit so that the bubbles from blending go away.