Very Shiny Chocolate Glaze
Transform your homemade desserts into professional showpieces with this Very Shiny Chocolate Glaze recipe! Perfectly smooth and mirror-like, this glaze is crafted with rich dark chocolate, creamy butter, and a touch of gelatin for a flawless, glassy finish. The recipe combines simple ingredients like heavy cream and sugar, heated to perfection, and poured over finely chopped chocolate to create a luxurious coating that’s as delicious as it is beautiful. Ideal for cakes, entremets, or even petite pastries, this versatile glaze ensures a stunning presentation that will wow your guests every time. Follow the step-by-step technique for a silky, bubble-free glaze that sets perfectly. Whether you’re baking for a special occasion or elevating your everyday treats, this glossy chocolate glaze will take your desserts to the next level!
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Recipe Information
Ingredients
- 150 grams Dark chocolate (at least 60% cocoa)
- 30 grams Unsalted butter
- 120 milliliters Heavy cream
- 100 grams Granulated sugar
- 75 milliliters Water
- 5 grams Gelatin powder
- 20 milliliters Cold water
Instructions
In a small bowl, sprinkle the gelatin powder over 20 milliliters of cold water. Let it sit for 5-10 minutes to bloom.
Chop the dark chocolate into small pieces and place it in a medium-sized heatproof bowl. Set aside.
In a saucepan, combine the heavy cream, granulated sugar, and 75 milliliters of water. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved, and the mixture just begins to simmer.
Remove the saucepan from the heat and immediately stir in the bloomed gelatin until fully dissolved.
Pour the hot liquid over the chopped chocolate and let it sit for 1-2 minutes to melt the chocolate.
Add the unsalted butter to the bowl, and using a whisk or an immersion blender, mix everything together until the glaze is perfectly smooth and shiny. Be careful not to incorporate too many air bubbles.
Let the glaze cool to a temperature of 30-35°C (86-95°F) before using. It should be pourable but not too runny for best results.
Pour the glaze over your cake or dessert, starting at the center and allowing it to flow over the edges. Use a spatula to smooth out any imperfections if needed.
Let the glaze set for a few minutes at room temperature before serving or storing the dessert in the refrigerator.
Nutrition Facts
Calories |
1867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.7 g | 161% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 81 mg | 4% | |
| Total Carbohydrate | 165.0 g | 60% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 135.0 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1006 mg | 21% | |
*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.
