Image is for illustrative purposes only.
This is a simple mocha mirror made on a white chocolate ganache base. Hot cream infused with instant coffee is poured over white compound chocolate, left to settle and then stirred smooth, and soft butter is mounted in at the end to give the glaze its shine and its soft, sliceable set.
The flavour is milky and sweet with a clear coffee edge, and the texture is smooth and glossy rather than jelly-like. Use it poured over chilled mousse cakes and entremets, as a coating for slices and bars, or warmed slightly and spread over a sponge for a quick mocha finish.
Ingredients
The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units',
you can use the Recipe Calculator Tool below the ingredients table.
Note: The Recipe Calculator Tool is available to subscribers.
Weight Per Unit: 1525
Number of Units: 1
Unit Size: batch of about 1.5 kg, enough to glaze two 20–24 cm cakes
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WEIGHT
(grams)
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ALTERNATIVE METRIC
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INGREDIENT
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IMAGE
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CONDITION
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A
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250 |
1.1 cup
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Thickened Cream
Cream is used as an ingredient in many foods, including ice cream, many sauces, soups, stews, puddings, and some custard bases, and is also used for cakes. Perfect for pouring, baking, whipping or adding the indulgent touch to your favourite recipes.
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B
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1000 |
2.2 pounds
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White Chocolate (Compound)
Compound chocolate is a product made from a combination of cocoa, vegetable fat, and sweeteners. It is used as a lower-cost alternative to true chocolate, as it uses less-expensive hard vegetable fats such as coconut oil or palm kernel oil in place of the more expensive cocoa butter. It may also be known as 'compound coating' or 'chocolatey coating' when used as a coating for candy.
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chopped or buttons |
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C
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25 |
0.9 ounce
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Instant Coffee
Instant coffee, also called soluble coffee, coffee crystals and coffee powder, is a beverage derived from brewed coffee beans. Instant coffee is commercially prepared by either freeze-drying or spray drying, after which it can be rehydrated. Instant coffee in a concentrated liquid form is also manufactured.
granules or powder
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D
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250 |
8.8 ounces
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Butter
Butter is a solid dairy product made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water.
unsalted
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soft, room temperature, diced |
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1525
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Recipe Calculator Tool
Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.
STEP 1. Enter your Custom Weight Per Unit
The 'Custom Weight Per Unit' is already loaded with the weight per unit for this recipe but can be changed if required. If all you wish to do is change the number of units (or servings), just leave the current weight per unit.
STEP 2. Enter your Custom Number of Units
This is the number of units (or servings) you want this recipe to yield.
STEP 3. Click Calculate
The new weights for your adjusted recipe will be displayed in the table above.
Method
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STEP
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ACTION
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DETAIL
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CONDITION
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1 |
Prepare |
Put B (white compound chocolate) into a deep bowl and have D (butter) out of the fridge so it is soft and diced. |
Chocolate chopped small and even so it melts quickly |
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2 |
Boil |
Bring A and C (thickened cream and instant coffee) to a strong boil in a saucepan, stirring so the coffee dissolves. |
Cream rising in the pan, coffee fully dissolved |
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3 |
Pour |
Pour the boiling coffee cream over B (white compound chocolate) and stir only briefly, just enough to submerge the chocolate. |
All chocolate covered by the hot cream |
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4 |
Rest |
Cover the bowl and leave it closed for 3 minutes. |
Chocolate softened right through |
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5 |
Stir |
Stir well from the centre outwards until the ganache is even and smooth. |
Glossy, no lumps or unmelted pieces |
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6 |
Mount |
Add D (butter) a few pieces at a time and stir until it is completely blended in. Do not let the mixture boil once the butter is in. |
Smooth, shiny and flowing |
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7 |
Use |
Let the glaze cool to a thick but pourable consistency, then pour over a well chilled cake or slice and let the excess run off. |
Coats the back of a spoon; sets to a soft, glossy skin |
Important Notes
The scaled batch makes about 1.5 kg of glaze, enough to coat two 20–24 cm cakes with a little to spare. Chef's tip from the sheet: do not boil the butter — add it off the heat once the ganache has come down in temperature, or the glaze will split and lose its shine. The cake or slice must be properly chilled before glazing so the coating sets evenly. Leftover glaze keeps in a covered container in the fridge for up to a week; warm it gently over a water bath or in short bursts in the microwave and stir until smooth before using again.
Tools & Arrangements
Saucepan, deep heatproof bowl, spatula or whisk, lid or plastic wrap to cover the bowl, wire rack set over a tray for glazing, palette knife.
