Looking for a mirror glaze recipe that delivers a perfect, high-gloss finish every time? This professional glaze sets smoothly on any frozen mousse cake and gives it that stunning, reflective shine seen in high-end patisserie. Made with basic ingredients like white chocolate, glucose, and condensed milk, it blends easily with a stick blender and holds its sheen without cracking. Ideal for vibrant colours or natural tones, this mirror glaze is the final touch your mousse desserts deserve.
Mirror Glaze Recipe
Equipment
- Digital kitchen scales
- Small saucepan
- Silicone spatula
- Tall jug or narrow container
- Stick blender
- Kitchen thermometer
Ingredients
- 8 g powdered gelatine
- 50 g cold water
- 125 g sugar
- 60 g water
- 125 g glucose
- 80 g sweetened condensed milk
- 125 g white chocolate
- Few drops red food colour
Instructions
- Hydrate powdered gelatine in cold water and set aside to bloom.
- In a small saucepan, combine sugar, water, and glucose. Bring to 103°C, stirring gently.
- Remove from heat. Add the sweetened condensed milk, followed by the bloomed gelatine. Stir until completely dissolved.
- Pour the hot mixture over the white chocolate in a tall jug or container. Let sit briefly.
- Blend with a stick blender, keeping the blade fully submerged to prevent air bubbles.
- Add red food colouring and blend again until fully incorporated and smooth.
- Let the glaze cool to around 32°C. Check fluidity and pour directly over frozen mousse cakes for best shine.
Try This Mirror Glaze Recipe on a Full Mousse Cake
Want to try your mirror glaze skills on a full dessert? This banana passion fruit mousse cake is the perfect match. It features a silky white chocolate mousse and a smooth mirror glaze finish — no silicone moulds needed. See how the glaze comes to life on the full cake here: Banana, Passion Fruit & Milk Chocolate Mousse Cake.
Craving more behind-the-scenes moments, step-by-step videos, and sneak peeks of upcoming recipes? Join me on Instagram @andbonbons for a closer look at the process, pastry tips, and plenty of chocolate inspiration.
