Chocolate Mirror Glaze
Every single step is important here. Don’t skip anything!! I’m giving you the weights rather than volume because it’s important to get the measurements “dead on balls accurate!” (My Cousin Vinny)
While I didn’t do it in this photo example, mirror glazes are ideal over frozen mousse cakes where it’s possible to get sides and top beautifully smooth. You can also get smoothness by laying a thin layer of buttercream icing over the crumb coat between the cake and the glaze.
Soak four “Silver” gelatin sheets in very cold water for between 20-30 minutes.
In a saucepan, mix:
125 ml water
225 g white sugar
Remove from heat at 219°F.
Add 150 g couverture chocolate (very good quality like Callebaut, Guittard) and stir.
Add 30 g sifted good quality cocoa powder and whisk.
Add 65 ml heavy cream (35%), whisk.
Use a fine mesh strainer and strain the chocolate. Blend it further using an immersion blender and then strain it again.
When glaze mixture has cooled to 84°F, pour over frozen cake.
Chill cake in fridge to let the glaze set.
Adapted from Cakes, Stepbystep