Chocolate Mirror Glaze

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 lately have a little time, I had been looking on the web a few days ago. Attempting to find fresh, fascinating ideas, inspirational recipes that I’ve never tasted before, to treat my family with. Hunting for a long time but could not find any interesting stuff. Just before I thought to give up on it, I came upon this fabulous and easy dessert by chance. The dessert seemed so fabulous on its image, it required quick actions.

It was not difficult to imagine how it’s made, how it tastes and just how much boyfriend will love it. Mind you, it is rather simple to keep happy the guy in terms of cakes. Anyhow, I visited the page: Suncakemom and then used the simple instuctions that were combined with wonderful graphics of the method. It really makes life less difficult. I could imagine that it is a bit of a inconvenience to shoot snap shots in the middle of cooking in the kitchen as you may normally have gross hands therefore i really appreciate the hard work she devote for making this blogpost .

With that said I am encouraged presenting my own, personal dishes similarly. Many thanks for the concept.

I was tweaking the initial mixture to make it for the taste of my family. Need to tell you it turned out an awesome success. They enjoyed the taste, the thickness and loved having a treat like this in the midst of a busy workweek. They ultimately wanted even more, a lot more. Thus the next time I am not going to commit the same mistake. I am going to twin the quantity .

Many Thanks to SunCakeMom for the delicous Chocolate Mirror Glaze Recipe.


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.