Chocolate Glacage [glassage]/ Chocolate Mirror Glaze

chocolate glacage glaze mirror glaze finish

Above is an entremet (recipe here)- covered in chocolate glacage – yes it was delicious!

The glacage needs to be made at least the day before you need it, but you can store it in the fridge for up to a couple of weeks.  The item you are covering should be frozen for glazing and then defrosted.


20g (0.71 ounces) powdered gelatin bloomed in 90g (3.17 ounces) cold water
200g (7.05 ounces) cream
300g (10.58 ounces) sugar
90g (3.17 ounces) additional water
100g (3.53 ounces) cocoa powder (cocoa will effect the flavour – I like to use cadburies)
250g (8.82 ounces) glucose syrup

chocolate glacage glaze glassage ingredients


Mix the gelatin with the cold water (90g (3.17 ounces)) and set aside.

Heat the sugar, cream and remaining 90g (3.17 ounces) of water until it boils.

Remove from heat, add glucose and sifted cocoa powder.

Stir in the gelatin and mix well.

Strain through a metal sieve
chocolate glacage glaze glassage mirror glaze entremet recipe how to cook that ann reardon 3

Cover with plastic wrap and chill overnight

chocolate glacage glaze mirror glaze entremet recipe how to cook that ann reardon cover in cling wrap

To use the glaze follow video instructions below – melt in the microwave in 10sec bursts until reaches 28-33C (91.4 degrees Fahrenheit)


Cake or entremet to be glazed should be frozen, rub off any ice crystals.

Scoop and pour glaze over entremet allowing excess to drip onto a tray.

Once set transfer to serving plate and decorate.

chocolate glacage glaze mirror glaze entremet recipe how to cook that ann reardon 4a

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chocolate tuile recipe spoonful of dulce de leche thick caramel

glacage recipe credit to: patissierjourney

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About Ann

Hi I'm Ann, food scientist, dietitian, wife, mum to 3 boys. Join me each week for desserts, chocolate and cakes.
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77 Responses to Chocolate Glacage [glassage]/ Chocolate Mirror Glaze

  1. Lili says:

    Hey, Ann

    I was wondering if I could somehow substitute or even skip the glucose syrup because I haven’t been able to buy it anywhere where I live… I’m also thinking about making truffles and I need glucose syrup even there.

    BTW, I love your recipes! I’ve got so many compliments for the cakes and muffins I’ve made :)

  2. Libby says:

    Hi, I was just wondering how long the glaze takes to set once on the cake? Thank you!

  3. Kelly says:

    Hi Ann,

    Can you use the glacage on a baked cheesecake? Or what would you recommend?


  4. Pingback: Chocolate Mirror Glaze Recipe (镜面巧克力蛋糕装饰) | GUAI SHU SHU

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  6. Kylie says:

    Hi Ann
    Can you tell me if I can use piped fondant on top of the chocolate glaze?
    Thanks :-)

  7. Hira says:

    Would you mind giving the measurements in cups and spoons?

  8. Jace says:


    I’m actually very interested in trying this recipe out, but I’m not 100% as to what cream I am supposed to use for this? Like heavy cream, sour cream, or a specific kind of cream I am perhaps not familiar with?


  9. Adida says:


    Would you be able to make a tutorial about this? I mean fruit glaze.

    Thanks again!

  10. Adida says:

    Hey Ann.
    I lOVE your youtube channel. just wondering how would you make a fruit glaze, like in this picture:
    This is by the way passion fruit glaze.
    Thank you so much for your help.

  11. Sarah says:

    Hi Ann ,
    I really love your cooking respies it’s my sisters birthday next week and I’m planing to make the birthday cake and I choose this one because it will look very nice with candles and I asked all my friend and they loved it but one of my best friend are allergic to gelatine and really I don’t know what to do ….

    Please reply soon
    Thank you


  12. muthia says:

    Hi Ann, I’m a lil bit confused here. If I wanna make your sphere cheesecake, should I freeze it again after I cover it with the glaze? After I make the glaze, should it go to freezer overnight or just in the chiller? And after it being chilled can I melt it in double boiler instead of microwave? Many thanks, Ann.

  13. suneel says:

    May I.know about glucose to make glucose syrup if not with out lucose syrup I can these recipes

    • Ann Ann says:

      Hi suneel, Glucose syrup is similar to corn syrup and both are bought at the store not home made. The glucose content int he helps stop the sugar in the candy from recrystalising hence keeping it smooth.

  14. Alison says:

    Hi Ann,
    I wanted to try this glaze over my dark choc mud cake which I usually cover in dark choc ganache. Can a mud cake be frozen with the ganache already on it so it’s ready for the glaze straight out of the freezer?
    Love you website :-)

  15. Mishqah says:

    hi, i know this might be a silly question, what is the difference in taste of the ganache and glaze. and if i pour it over a cake will it set as a jelly again or a soft ganche type chocolate?

    ps, love all your handy tips and advise :))

  16. shashikala anand says:

    Hi Ann,

    It was indeed interesting to try out your mirror glaze recipe,I have followed your instructions but for the glucose which Iwould like to clarify about as to how many tbsp I might need to add.I have added about one tbsp. I have kept the glaze in the fridg for 3 days but its alittle runny is that ok. I still have to pour it over the cake .Hope it will glaze the cake as pretty as yours
    Thank you!

    • Ann Ann says:

      hi you need about 2/3 cup of glucose syrup so 1 tablespoon will not be enough. Even without this it should have set int eh fridge, double check the amount of gelatin that you used.

  17. Stephanie says:

    Hi Ann,

    I really enjoy all your video tutorials on youtube! I making an entremet for the first time this week for a friend’s birthday. I’m glazing it 32 hours before the time it will be eaten and I’m wondering if the cake will be ok to sit in the fridge for that length of time.

    Thank you!

  18. Brittni says:

    I want to make this for a friend’s birthday cake and bring it over for a braai. Maybe I missed this somewhere but how do you store the cake once it has been iced? Do you have to freeze it again afterwards, refrigerate, can you leave it out for a few hours before serving or? I would appreciate any advice you can give, thank you!

    • ann ann says:

      Hi Brittni once glazed store in the fridge to allow the cake or dessert to defrost, this will take several hours

  19. Jo says:

    Can you tell me how I can freeze the glacage and how long it can be frozen for. Thanks

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