Chocolate Mirror Glaze


Chocolate Mirror Glaze


  • 1/2 cup (120 ml) water
  • 1 cup (200 g) granulated sugar
  • 2/3 cup (200 g) sweetened condensed milk
  • 2 tablespoons (20 g) unflavored powdered gelatin
  • 1/2 cup (120 ml) water (for blooming gelatin)
  • 1 cup (175 g) semi-sweet or bittersweet chocolate, finely chopped


1. Bloom the Gelatin:

  • In a small bowl, sprinkle the gelatin over 1/2 cup (120 ml) of cold water and let it sit for about 5-10 minutes to bloom.

2. Prepare the Glaze Base:

  • In a medium saucepan, combine 1/2 cup (120 ml) of water, granulated sugar, and sweetened condensed milk.
  • Heat the mixture over medium heat, stirring frequently, until it just begins to simmer. Do not let it boil.

3. Melt the Gelatin:

  • Once the sugar mixture is hot, remove the saucepan from the heat.
  • Add the bloomed gelatin to the hot mixture and stir until completely dissolved.

4. Add the Chocolate:

  • Place the finely chopped chocolate in a large heatproof bowl.
  • Pour the hot mixture over the chocolate and let it sit for a minute to soften.
  • Stir gently with a spatula until the chocolate is completely melted and the mixture is smooth and glossy.

5. Blend and Strain the Glaze:

  • To ensure the glaze is perfectly smooth, use an immersion blender to blend the mixture, being careful not to incorporate air bubbles.
  • Strain the glaze through a fine-mesh sieve into a clean bowl to remove any remaining lumps or air bubbles.

6. Cool the Glaze:

  • Allow the glaze to cool to a temperature between 90°F (32°C) and 95°F (35°C) before using it. You can stir it occasionally to speed up the cooling process.

7. Glaze the Cake:

  • Place the cake (already frosted and chilled) on a wire rack set over a baking sheet to catch any excess glaze.
  • Starting from the center, pour the glaze over the cake, letting it flow down the sides. Use a spatula to ensure the glaze covers the entire cake evenly.
  • Let the excess glaze drip off and allow the glaze to set for a few minutes.

8. Serve:

  • Once the glaze has set, carefully transfer the cake to a serving plate.
  • Slice and enjoy your beautifully glossy Chocolate Mirror Glaze cake!


  • For best results, use the mirror glaze on a smooth, frosted cake that has been thoroughly chilled.
  • If the glaze becomes too thick, you can gently reheat it to the desired pouring consistency.

Enjoy your elegant and shiny Chocolate Mirror Glaze creation!