Mirror Glaze

Four variations of a shiny mirror glaze (glaçage miroir) for pouring over finished desserts and cakes. Recommended!

Ingredients

350 g	Chocolate (white, milk or dark), chopped — Recipe 1
150 ml	Water — Recipe 1
300 g	Sugar — Recipe 1
200 g	Sweetened condensed milk — Recipe 1
20 g	Gelatine powder — Recipe 1
—	Food colouring (Wilton gel), only with white chocolate topping
300 g	Chocolate (white, milk or dark), chopped — Recipe 2
150 ml	Water — Recipe 2
300 g	Liquid glucose — Recipe 2
300 g	Sugar — Recipe 2
200 g	Sweetened condensed milk — Recipe 2
20 g	Gelatine powder — Recipe 2
150 g	Sugar — Recipe 3
50 ml	Water — Recipe 3
50 g	Cocoa — Recipe 3
100 ml	Creamy fondant 30 or 36% — Recipe 3
2 tsp (8g) or 2 sheets	Gelatine — Recipe 3
150 g	Sugar — Recipe 4
50 ml	Water — Recipe 4
65 g	White chocolate, chopped — Recipe 4
100 ml	Creamy fondant 30 or 36% — Recipe 4
2 tsp (8g) or 2 sheets	Gelatine — Recipe 4
—	Food colouring (Wilton gel), if topping should be coloured — Recipe 4

Instructions

Recipe 1 — Mirror glaze with condensed milk

Cover the gelatine with just enough water, leave to swell for 10 minutes.
Put sugar and water in the pot. Heat until the sugar dissolves. Add the sweetened condensed milk and heat.
Remove from the burner and add the chopped chocolate and the swollen gelatine. Mix until the gelatine and chocolate dissolve, add the food colouring, then blend until smooth.
Wipe through a small sieve to get rid of the air bubbles. Leave to cool to 30–35°C and pour over the finished dessert.

Recipe 2 — Mirror glaze with condensed milk and glucose

Cover the gelatine with water just to cover, leave to swell for 10 minutes.
Put sugar, glucose and water in the pot. Heat until the sugar dissolves. Add the sweetened condensed milk and heat.
Remove from the burner and add the chopped chocolate and the swollen gelatine. Mix until the gelatine and chocolate dissolve, add the food colouring, then blend until smooth.
Wipe through a small sieve to get rid of the air bubbles. Leave to cool to 30–35°C and pour over the finished dessert.

Recipe 3 — Plain mirror glaze (with cocoa)

Fill the gelatine with a small amount of cold water, just to cover, leave to swell.
Pour the sugar into the vessel, add water and boil until the sugar dissolves. Add the cocoa and the cream, mix with a kitchen stick to combine, bring to a boil. Do not mix too long and do not beat — there will be air bubbles that are hard to remove.
Pour through the sieve to get rid of any lumps. Add the swollen gelatine to the very hot mix, stir well until dissolved. Leave to cool to 30–35°C and pour over the finished dessert.

Recipe 4 — Plain mirror glaze (with white chocolate)

Fill the gelatine with a small amount of cold water, just to cover, leave to swell.
Pour the sugar into the vessel, add water and boil until the sugar dissolves. Add the fondant, stir with a kitchen stick to combine, bring to a boil.
Remove from the burner, add the chopped chocolate, swollen gelatine and colouring. Stir for a moment, then blend until smooth. Wipe through a small sieve to get rid of the air bubbles. Leave to cool to 30–35°C and pour over the finished dessert.

Note: The mirror glaze can be poured into a bowl and covered, chilled in the fridge until the next day. Before pouring for the dessert, heat in a water bath or microwave (you cannot cook it!) until the temperature reaches 35°C. Recommended!