How To Make A Chocolate Coating For Cake Pops

Southern-cuisine expert and cookbook author Diana Rattray has created more than 5, 000 recipes and articles in her 20 years as a food writer.

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

Use this delicious chocolate glaze on a wide range of desserts. It's a perfect addition to brownies, cakes, slices of pound cake, plain butter cookies, bars, and doughnuts. Preparing it from scratch allows you to make it thin enough to drizzle over a dessert or thicken it with extra confectioners' sugar for a more substantial coating.

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This recipe will make enough chocolate glaze to drizzle over a loaf cake or Bundt cake, and it is easily doubled. If you are looking for a thin chocolate icing or glaze that will become firm, not sticky, this is an excellent choice. As it cools, the icing sets to make a perfect coating.

You may know confectioners' sugar as powdered sugar or icing sugar. If you don't have any handy, it's possible to make your own from granulated sugar using your blender or food processor.

This recipe makes it simple to create a delicious, chocolate-y glaze for topping cakes, brownies, or doughnuts. Once your chocolate melts, add hot water to thin to your desired consistency, or add more confectioners' sugar to make it thicker. Either way, it’s a luscious chocolate glaze. —Tracy Wilk

Easy Chocolate Cake Pops With Chocolate Glaze

If your chocolate glaze is not hardening, double-check that you added the correct proportion of ingredients. After letting it cool, you may place the glazed baked good in the fridge to further set up.

Ganache is made with chocolate and cream and sometimes includes butter and eggs. Though equally delicious, ganache is a little different than a chocolate glaze. While a glaze will set up and harden, a firm ganache will remain a thick paste at room temperature and only harden when refrigerated. There is also a soft ganache that's popularly used for filling pastries and cakes.

I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating!

Quick Cocoa Glaze Recipe

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If you’ve always wanted to but been too intimidated by the thought of producing beautiful French patisserie-style cakes, Chocolate Mirror Glaze is an excellent place to start because:

The ingredient that makes Mirror Glazes so shiny is gelatine. It makes the glaze set into a glossy, thin layer of what is essentially chocolate jelly. That might sound slightly unappealing but when executed properly, it functions as a very, very thin layer of soft jelly encasing a frosting or mousse of some sort underneath.

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Since gelatine liquifies when heated and the glaze is so thin, the warmth of your mouth causes the glaze to instantly melt in your mouth when you eat it. So you don’t perceive a “jelly” texture and barely notice it is there!

In fact, I consider Mirror Glazes to be all for show and nothing more, and this is really the concept behind it. It will make a cake

Some recipes use melted chocolate and condensed milk, but they aren’t as nice to eat. They make a yield a thicker, less elegant Mirror Glaze that’s also overly sweet.

Chocolate Cake Pops

Some recipes call for melted chocolate and condensed milk instead of cream. This makes a thicker layer of mirror glaze which helps disguise more blemishes on the surface of the cake. But it’s not as nice to eat because it makes the glaze thicker than ideal (more like 4 – 5mm), so you perceive a bit of jelly texture.

Also it starts to lose its shine after about 36 hours – whereas this Mirror Glaze stays shiny for days and days!

The no-condensed milk recipe I present here was taught to me by a professional pastry chef who has worked in some of the finest restaurants in Sydney. It’s a more technically perfect method that creates a thin 2 – 3 mm layer (as it should be!) that literally dissolves in your mouth.

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Mirror glaze actually isn’t hard to do if you follow some key tips that will ensure success, even if you’re a first timer. There are also some troubleshooting tricks to know which I have deployed many times!

More than anything, Mirror Glazed Cakes require patience. You will read the words “cool” and “refrigerate” a lot in the following sections!

A flat, even cake surface is essential for beautiful smooth, flawless mirror glazes because the shiny nature of the glaze makes bumps and moulds highly visible. See this separate post for my directions: How to Make Frosting Smooth on Cakes.

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Here’s a little preview of the technique: Piping the frosting on each layer and on the sides then spreading is the most efficient and effective way (another handy pâtissier technique I recently learned!):

Using this snail piping technique to apply the frosting or ganache means you don’t need to do a crumb coat first. Crumb coating is a cake decorating technique where a thin smear of frosting is applied all over the cake seal in stray crumbs before coating with a proper thick layer of frosting. It makes it easier to spread the frosting smoothly.

I’m using my Chocolate Cake with a chocolate ganache because it’s an elegant, classic combination with true wow-factor when combined with the mirror glaze – both visually when you slice it, and in flavour.

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You can use virtually any cake that has some density and stability. I would not recommend really airy, soft or fragile cakes (like Chiffon Cakes) because they will be difficult to handle and prone to easily denting.

A mousse cake or a mousse layer is one that could be used without using frosting because the surface is already soft and smooth. But the mousse would need to be hard chilled overnight.

Frosting is required to make the surface level and smooth for a flawless mirror finish. If you pour the Mirror Glaze straight on to a naked cake, it will be bumpy and grainy looking, and the glaze will also soak into the cake.

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Any frosting that can be spread smooth to cover bumps on cakes, firms up when chilled and is dense enough so chocolate mirror glaze won’t sink or absorb into it when it is poured over.

Hence a fluffy meringue frosting, say, is no good. Nor is a light and fluffy mascarpone frosting. However, a buttercream frosting or chocolate ganache is perfect.

As much as you would ordinarily use to fill and cover the sides and surface of a cake. Frosting recipes should provide that information!

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No matter what you are pouring the Mirror Glaze over, it needs to be as smooth and level as humanly possible because the light reflected by the glaze will emphasise imperfections that you never normally notice with regular cakes.

Check your cake by looking at it from the side. Little smears like you see on the side of the cake below don’t matter – the glaze will hide those as it runs over it. But what does matter are “hills” and dents. The light bouncing off the shiny glaze makes even the smallest mounds look so much bigger than they are! Mountains out of mole hills indeed …

Little smears like you see on the right side of the cake don’t matter because the Mirror Glaze will smooth them out as it runs down the side. However, big dents and “hills” do matter – these will be visible in the shiny glaze.

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Making a mirror glaze is very easy IF you follow a few key tips that make all the difference between success and lumpy failure:

2. Mix – it will set into a thick paste. Leave for 5 minutes so the gelatine crystals absorb the water. This is called

And it allows the gelatine to dissolve smoothly into mixtures. If you just added the powder straight into the glaze, you’d end up with lots of lumps.

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1. Cocoa and water first – In a saucepan, whisk the cocoa powder and water to make a slurry / paste. I found this to be the easiest way to dissolve cocoa powder without whisking/mixing too much (which will create bubbles and ruins the finish of the glaze).

2. Then cream and sugar – Next,