Chocolate Mirror Glaze

Chocolate mirror glaze is so beautiful and shiny.

Chocolate mirror glaze. Makes glaze for a dozen 10 inch cakes. Sprinkle your gelatin over the second quantity of water and let it bloom for 5 minutes. Our relaxing video follows a mousse cake with biscuit filling and shiny chocolate glaze coming together. For the chocolate glaze add the cream sugar cocoa powder and 150ml 5fl oz water to a small saucepan and heat gently until the sugar is fully dissolved.

Chef dominique ansel s chocolate cake recipe is the perfect canvas for this dark chocolate mirror glaze. It sets nicely over layers of biscuit chocolate mousse and rum syrup and keeps decorative swiss meringues in place for a truly decadent treat. This chocolate mirror glaze is made with semi sweet chocolate water sugar sweetened condensed milk unsweetened cocoa powder gelatin and a secret ingredient light corn syrup. Keep stirring during heating.

To stay up to da. 700 grams chocolate white or dark 24 5 ounces. Stir the ingredients for the glaze don t whisk as this will create air bubbles. Too hot and it won t be thick enough.

Adding a little light corn syrup karo syrup makes the chocolate mirror glaze extra shiny and stunning. 500g enough to glaze an 8 inch cake. To prepare your chocolate mirror glaze place your first quantity of water sugar and sweetened condensed milk into a sauce pan and bring to a simmer over med high heat then remove from the heat. Watch liberty mendez make the perfect mousse cake to help you unwind.

Magazine subscription 5 issues for 5 unwind whilst watching a decadent bavarois dessert being made. Too cool and it won t flow over the cake. Store the baked sponge in an. It always makes a fabulous impression and is the perfect topping for a chocolate dessert.

Store glaze in the fridge in an airtight container for up to 1 week. Don t let it burn. You can halve or quarter the recipe for a smaller yield. The temperature of the glaze has to be just right.