Chocolate Mirror Glaze Recipe

Is there more to our food than meets the eyes or we get what we see? Let’s make chocolate glaze and see if our cakes will be the same!

As I currently have some time, I was looking on the web yesterday. In need of new, intriguing ideas, inspiring meals that I’ve never tried before, to treat my family with. Looking for quite some time yet couldn’t come across any interesting things. Right before I thought to give up on it, I ran across this yummy and easy dessert by chance. It seemed so scrumptious on its photo, it required quick actions.

It had been easy to imagine just how it is created, how it tastes and just how much my husband might enjoy it. Mind you, it is rather easy to keep happy him when it comes to desserts. Anyways, I visited the webpage: Suncakemom and then used the precise instuctions that have been combined with impressive graphics of the process. It just makes life quite easy. I can imagine that it’s a bit of a hassle to shoot snap shots in the midst of cooking in the kitchen as you may most often have gross hands so that i sincerely appreciate the time and energy she placed in to make this blogpost and recipe conveniently followed.

With that in mind I am encouraged to present my own recipes in a similar fashion. Many thanks the thought.

I was fine tuning the original mixture to make it for the taste of my family. I have to say it had been an incredible outcome. They prized the taste, the thickness and enjoyed having a sweet like this in the middle of a hectic workweek. They quite simply asked for more, more and more. Hence the next time I am not going to make the same mistake. I’m likely to twin the quantity to make them delighted.

More Mirror Glaze like this on SunCakeMom


We can use gelatine powder or gelatine sheets, it makes no difference. Soak gelatine (aka bloom) in water until it gets a rubbery consistency.


Preferably in a double boiler, heat water and dissolve the cocoa powder by slowly stirring it until smooth and lump free. A simple pot on the heater can also be used but mind not to burn the cocoa.

Once we get a smooth cocoa paste, slowly stir in the cream. Be careful not to create bubbles while stirring. This recipe will result a light colored mirror glaze. For darker glaze just replace parts of the cream or the whole of it with water.

Dissolve the rubbery gelatine and add any additional sweetener if required.

Filter the mirror glaze through a fine mashed sieve as a precaution. As we haven’t used chocolate but only cocoa powder it shouldn’t be any hard pieces floating around but it’s better to stay safe then sorry.

Set it aside and let it cool to 86°F / 30°C. This part is important as too cold glaze will not spread as easily creating bumps and uneven surface while too hot glaze will run off the cake, not leaving thick enough layer to cover the cake.

Before pouring the glaze on a cake, check for any skin on top of the glaze. We used cream not milk so sometimes there isn’t skin on top but if there is any, just strain the glaze again and then pour it over the cake. Also check for air bubbles and pour the glaze form a low height to prevent the creation of undesired bubbles in the glaze.