Dark chocolate mirror glaze

1. Prepare the Gelatin:

• In a small bowl, sprinkle the powdered gelatin over 1 tablespoon of cold water. Let it bloom for about 5 minutes until it softens. If using a gelatin sheet, soak it in cold water for about 5 minutes and squeeze out the excess water.

2. Heat the Cream and Syrup:

• In a medium saucepan, combine the heavy cream, corn syrup, and water. Heat the mixture over medium heat until it just begins to simmer. Do not boil. Stir occasionally.

3. Add the Gelatin:

• Once the cream mixture is hot, remove it from the heat and add the bloomed gelatin. Stir until the gelatin is completely dissolved.

4. Melt the Chocolate:

• Place the chopped dark chocolate in a heatproof bowl.
• Pour the hot cream mixture over the chocolate. Let it sit for 2-3 minutes to melt the chocolate, then stir gently until the mixture is smooth and glossy.

5. Strain the Glaze (Optional):

• For an ultra-smooth finish, strain the glaze through a fine-mesh sieve to remove any air bubbles or undissolved bits of chocolate.

6. Cool the Glaze:

• Let the glaze cool to about 90-95°F (32-35°C) before using it. It should be pourable but not too hot. If it’s too warm, it may be too runny; if it’s too cold, it may set too quickly on the cake.

7. Glaze the Cake:

• Place your cake on a wire rack with a tray underneath to catch any excess glaze.
• Pour the glaze evenly over the top of the cake, starting from the center and working your way out. Allow it to drip down the sides.
• Let the glaze set at room temperature for about 30 minutes to an hour before serving. It will firm up but remain shiny.

This Dark Chocolate Mirror Glaze creates a glossy, perfect finish for any cake, making it look professionally made and luxurious. It’s ideal for cakes, mousse desserts, or even a decadent layer on cookies! 🍫✨