Easy Mirror Glaze Recipe (Stays Shiny & Not Rubbery!)

glucose syrup

💰Cheaper: honey

Honey can provide similar sweetness and viscosity.

dark chocolate

🥗Healthier: dark chocolate with reduced sugar

💰Cheaper: semi-sweet chocolate

Semi-sweet chocolate is more affordable and widely available.

sweetened condensed milk

🥗Healthier: coconut cream

Coconut cream can provide a similar creaminess without dairy.

gelatin sheets

🥗Healthier: agar-agar

Agar-agar is a plant-based alternative for thickening.

Hydrate gelatin by mixing gelatin powder with icy cold water and set aside for about 10 minutes.

If using gelatin sheets, soak them in icy cold water for about 10 minutes.

Dice chocolate if using chocolate bar or chunks, recommending good quality couverture chocolate.

In a pot, add water, sugar, and glucose or light corn syrup, and heat at medium until it reaches 103°C, stirring to prevent overflow.

Remove from heat once it starts boiling everywhere, and mix in sweetened condensed milk.

Add the hydrated gelatin to the hot liquid, ensuring it is completely melted.

Pour the mixture into the white chocolate and mix well, using a hand blender to emulsify until no bits of chocolate remain.

Color the glaze by taking about 1/3 and mixing in gel paste colorings (orange, pink, purple).

Prepare a tray with plastic wrap to catch leftover glaze and ensure your cake is ready in the freezer.

Check the glaze temperature; it should be between 30 to 35°C for optimal pouring.

Test the glaze on a small cake to ensure the temperature is right before pouring over the main cake.

Lift the cake onto a second tray to avoid scratching the mousse, and pour the glaze in a swirling motion to cover the sides.

Use a spatula to cut off excess glaze by wiggling it in a circular motion.

Store leftover glaze in an airtight container in the fridge or freezer, and reheat as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens