Dark Chocolate Mirror Glaze

High-shine chocolate glaze for entremets, petit gateaus and cakes

Dark Chocolate Glaze Pour
Dark Chocolate Glaze Pour

Published: November 2nd, 2019 | Last Updated: July 24th, 2021


A beautiful and shiny dark chocolate mirror glaze to coat your mousse cakes and entremets.


  • 150g Water
  • 125g Caster sugar
  • 175g Glucose syrup
  • 100g Sweetened condensed milk
  • 13g Gold leaf gelatine (6.5 leaves)
    • OR 16.5g Titanium leaf gelatin (3 1/3 leaves)
  • 150g Dark chocolate pieces (70%)


  • Prepare chocolate in a tall narrow container
  • Soak gelatine leaves in cold water
  • Heat the water, glucose and sugar to 103°C - 105°C
    • Tip: Constantly stir to ensure the temperature is even throughout the entire mixture
  • Take mixture off the heat
  • Add condensed milk to the mixture
  • Squeeze out excess water from gelatine and add to mixture and stir briefly until gelatine is melted and incorporated
  • Pour mixture over chocolate in a tall narrow container
  • Give the container a small shake and swirl to ensure the chocolate is covered and let sit for 1 minute for the chocolate to melt
  • Emulsify mixture with a hand blender being careful not to introduce any air
  • Strain mixture to ensure no lumps. Cover with cling wrap touching the surface of the mixture
  • Cool mixture and store in fridge for at least 8 hours or overnight
  • When ready to use, heat up the mixture in short 15-30 second bursts in the microwave, stirring in between bursts until the mixture is fluid
    • Be careful to not bring the glaze past 45°C
  • Apply the glaze at 40°C on -18°C frozen entremet

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