Thermomix Chocolate Mirror Glaze Recipe

A classic French mirror glaze made in my Thermomix of course! It’s way more faffing about than my usual trademark quick and easy thermie recipes… but I thought it was a bit of fun, so for a special occasion here we are. The fun thing about a mirror glaze is it looks all wet and shiny, when actually it’s completely set and will hold it’s shape indefinitely. It won’t change it’s look at all, even after days in the fridge! When eaten it has the most luxurious mouth feel, melting in your mouth. A little like chocolate jelly… but way, way better. Video below showing you exactly how to do it!

Originally I created this recipe as the final layer of my Thermomix Chocolate Mousse Layer Cake, but I soon discovered the uses don’t end there! I used our naturally non-stick silicone ice cream moulds without the sticks inserted to create these cute mini swirl cakes (pictured above), then coated them in the chocolate mirror glaze. So impressive, and GLUTEN FREE! The cake mixture is actually the middle layer of my Chocolate Mousse Cake, poured into the swirl moulds and set in the freezer (as opposed to the fridge) making them easy to remove. Once set, I popped them out of the swirl moulds, placed on the wire rack and chocolate glazed them. I then put them in the fridge overnight to allow the centre mousse cake to thaw for perfect eating, while the mirror glaze just stays perfect and shiny. A bit of planning required, but actually not that much work all up. Give it a go!

Serves 10 

+ gluten free
+ egg free
+ soy free
+ nut free

Ingredients

200g water
1 tablespoon powdered gelatine
200g thickened cream
200g white sugar
100g Dutch cocoa powder

Method

1. Place water and gelatine in a small bowl. Mix to combine, then set aside.
2. Place cream, sugar and cocoa in TC bowl. Cook for 5 minutes, 90C, speed 3.
3. Add gelatine mixture, mix for 30 seconds, speed 3.
4. Pour glaze from TC bowl through a strainer into a jug. Cover with a layer of cling film, pushing it down so it sits touching the glaze mixture. Allow to cool to 30C - you will need a meat or candy thermometer to measure this. It will take approximately 30 minutes.
5. Once at 30C, pour glaze again through a sieve into a second jug. Then you’re ready to go! If you’re doing our Chocolate Mousse Layer Cake then you’ll pour the glaze directly into the springform pan, however if you’re completely coating something (like our swirl cakes pictured above) you will need to do this on a rack with a tray underneath to catch the excess. Pouring it directly into the springform pan is much easier, you can see me doing it in the above video!
6. Transfer to fridge for a minimum of 1 hour before serving.

Perfection. Just like the fancy French pâtissiers… and you did it yourself!