Mirror glaze is a glossy finish that gives any cake a presentable, appetizing and finished look.
Here's a proven recipe for chocolate icing that can be used in biscuit and mousse cakes.
It is necessary
- -water - 55 ml.;
- - sugar - 50 g;
- - gelatin - 5 gr. (1 tsp);
- - chocolate (dark) - 50 g;
- - condensed milk - 35 g;
- - glucose or maple syrup - 50 g.
- The ingredients listed are for a small confection. If you have baked a full-fledged birthday cake, then feel free to multiply their number by two.
Instructions
Step 1
Soak the gelatin (see instructions on the package). We are waiting for swelling.
Step 2
We transfer the swollen gelatin, condensed milk, chocolate (pre-grated, chopped or in biscuits) into a tall glass (in any other suitable dish with high sides).
Step 3
Pour water into a saucepan or ladle. Add sugar and glucose / maple syrup. Mix well, put on the stove. After boiling, cook for 2 minutes, stirring all the time. Bring the mixture to a temperature of + 103 ° C.
Step 4
Remove the mass from the heat and knead it to a mixture of gelatin, condensed milk and chocolate. We go through the blender at low speed for the best connection of the components.
We immerse the blender attachment completely, but at an angle, making sure that a lot of foam does not form.
Step 5
Everything! Our mirror chocolate frosting is ready. It remains only to cool it a little at room temperature (up to + 35 ° C) and you can cover the cake.
