Patent Leather Icing Glossy Chocolate
Transform your desserts into works of art with this Patent Leather Icing Glossy Chocolate recipe—an indulgent and show-stopping glaze that creates a dazzling mirror-like finish on cakes and pastries. This silky-smooth icing is made with rich unsweetened cocoa, luxurious heavy cream, and dark chocolate, ensuring a deeply decadent flavor profile. The secret to its flawless shine lies in the perfectly bloomed gelatin, which lends structure and that signature glassy effect. Ready in just 25 minutes, this recipe is approachable yet elegant, making it ideal for special occasions or anytime you want to impress. Whether you're glazing a classic chocolate cake or adding a glossy touch to delicate pastries, this chocolate mirror glaze recipe will take your baking to the next level.
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Recipe Information
Ingredients
- 200 grams Granulated sugar
- 60 grams Unsweetened cocoa powder
- 150 milliliters Heavy cream
- 100 milliliters Water
- 7 grams Powdered gelatin
- 40 milliliters Cold water (for gelatin blooming)
- 100 grams Dark chocolate (70% cocoa or higher), finely chopped
Instructions
In a small bowl, sprinkle the powdered gelatin over the cold water and let it bloom (hydrate) for 5-10 minutes. Set aside.
In a medium-sized saucepan, combine the granulated sugar, unsweetened cocoa powder, heavy cream, and water. Whisk together until smooth.
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to ensure the sugar and cocoa dissolve completely.
Once the mixture starts to bubble gently, remove it from the heat and stir in the bloomed gelatin until it is fully dissolved.
Add the chopped dark chocolate to the hot mixture and stir until the chocolate melts completely and the mixture becomes smooth and glossy.
Strain the icing through a fine-mesh sieve into a clean bowl to remove any lumps or air bubbles.
Allow the icing to cool slightly at room temperature until it reaches about 30-32°C (86-90°F). It should be slightly thickened but still pourable.
To glaze a cake or pastry, place the dessert on a wire rack over a tray to catch the excess icing. Slowly pour the icing over the top of the dessert, allowing it to flow evenly down the sides.
Let the iced dessert rest for 10-15 minutes until the icing sets to a mirror-like finish. Transfer to a serving dish or store in the refrigerator.
Nutrition Facts
Calories |
2027 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.0 g | 129% | |
| Saturated Fat | 59.3 g | 296% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 86 mg | 4% | |
| Total Carbohydrate | 283.1 g | 103% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 225.2 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 1628 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
