Description
This is the cocoa mirror glaze I reach for when I want that wow-shine finish on a yule log or entremets, without using chocolate or glucose syrup. It’s simple, reliable, and the result is beautifully glossy… as long as you glaze the right kind of surface (more on that below).
Ingredients
Scale
- 60 ml water
- 160 g granulated sugar
- 10 g gelatin sheets
- 60 g unsweetened cocoa powder
- 120 g heavy cream
Instructions
- Place gelatin sheets in a bowl of very cold water for 15–20 minutes, until fully softened.
- Drain and gently squeeze out excess water.
- Add water + sugar to a saucepan.
- Heat over medium heat until the sugar is fully dissolved, then continue cooking to 120°C (248°F) using a thermometer.
- Remove the pan from the heat.
- Add sifted cocoa powder and stir until smooth and fully combined.
- Transfer to a mixing bowl for easier mixing and more even cooling.
- Bring the cream just to a simmer (near boiling).
- Pour it into the cocoa mixture in three parts, stirring well each time to keep it glossy and lump-free.
- While the mixture is still hot, add the squeezed gelatin.
- Stir until completely dissolved, no visible pieces.
- Stir slowly with a spatula rather than whisking.
- If using a stick blender, keep the head fully submerged and blend gently to avoid aerating the glaze.
- Let the glaze cool, stirring occasionally, until it reaches 30°C.
- This is the sweet spot: pourable enough to coat, cool enough to set quickly on a frozen dessert.
- Place your dessert on a wire rack over a tray.
- Pour the glaze in one smooth pass and let the excess drip off.
- Move the glazed dessert carefully to a board/plate and chill.
- Prep Time: 15 min
- resting time: 45 min
- Cook Time: 15 min
- Category: basic recipe, glazing
- Cuisine: easy cuisine
Nutrition
- Serving Size: 100 g
- Calories: 300 kcal