Ruby Chocolate Mirror Glaze

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

Ruby Glaze Entremet
Ruby Glaze Entremet

Published: November 7th, 2019 | Last Updated: July 24th, 2021


A gorgeously pink and shiny ruby 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 gelatin
  • 200g Ruby chocolate


  • Prepare chocolate in tall narrow container
  • Soak gelatine leaves in cold water
  • Heat the water, glucose and sugar to 103°C
    • Tip: Constantly stir to ensure the temperature is even throughout the entire mixture
  • Add condensed milk to mixture
  • Squeeze out excess water from gelatin and place into mixture
  • Stir briefly and 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 30°C

Get the latest recipes and insights!

Subscribe to our mailing list for the latest dessert recipes, tips and advice.

Related Recipes

© 2023, Dessertisans