This chocolate mirror glaze is made with semi sweet chocolate water sugar sweetened condensed milk unsweetened cocoa powder gelatin and a secret ingredient light corn syrup.
Chocolate mirror glaze mary berry.
Place your chocolate and cocoa powder into a large heat proof bowl and set aside.
Keep stirring during heating.
Add the water and stir until you have a smooth paste.
Ingredients 700 grams chocolate white or dark 24 5 ounces 400 grams water 14 ounces 1 3 4 cups 600 grams sugar 21 ounces 2 2 3 cups 400 grams condensed milk 14 ounces 1 3 4 cups 1 tablespoon vanilla extract 38 grams powdered gelatin yes it s quite a large amount.
While you re waiting sprinkle your gelatin over the second quantity of water and let it absorb.
Prepare ahead the cake can be fully made and iced up to a day ahead and kept in the fridge.
25 30 minutes plus cooling.
Keep stirring during heating.
500g enough to glaze an 8 inch cake.
Arrange the chocolate iced strawberries around the bottom edge of the cake to serve.
How to make chocolate mirror glaze from scratch.
Mary s everyday tips leaf gelatine comes in various sizes now so it is best to check it by weight.
Get the recipe here.
To make your chocolate mirror glaze place your first quantity of water sugar and sweetened condensed milk into a sauce pan and bring to a simmer.
For the chocolate glaze add the cream sugar cocoa powder and 150ml 5fl oz water to a small saucepan and heat gently until the sugar is fully dissolved.
Freeze the sponges freeze well.
Chef dominique ansel s chocolate cake recipe is the perfect canvas for this dark chocolate mirror glaze.
Line the base of two 20cm 8in loose bottomed cake tins with baking paper and.
Bake for 20 25 minutes until well risen and.
For the chocolate glaze add the cream sugar cocoa powder and 150ml 5fl oz water to a small saucepan and heat gently until the sugar is fully dissolved.
Store glaze in the fridge in an airtight container for up to 1 week.
Adding a little light corn syrup karo syrup makes the chocolate mirror glaze extra shiny and stunning.
It sets nicely over layers of biscuit chocolate mousse and rum syrup and keeps decorative swiss meringues in place for a truly decadent treat.