Ah, good eye! Actually most people don’t know what bittersweet chocolate is, in Europe (where I live) you can only buy ‘dark’ which ranges from 40 to 80% (ish) basically you can use anything within that range, something not too sweet and has lots of chocolate flavor 🙂
Hi there, I wonder if you can expand There is more than just condensed milk in the recipe and the other ingredients help give it the structure necessary to stick So there could be a number of issues, what was the temperature of the glaze when you covered the cake? What size/shape of cake did you cover? Did the consistency look like the one in the video ? 👋
@@BakingNicky the temperature is 31c when glazed on a 8 inche frozen mousse. What I meant about the glaze not sticking is that it happens whenever condensed milk in involved. The consistency look like the video and and a couple of other videos at the start but after a minute or so later, the glaze slides off and the mousse is still visible.
That sounds really strange Almost all mirror glaze recipes (not just chocolate ones) call for condensed milk because of its sweetness and texture properties Now, I did get the feedback that in some countries condensed milk refers to a different thing (like evaporated milk)
Hi there, it is already quite sweet thanks to the condensed milk and sugar but if you want it sweeter, I would try increasing the sugar content by one tablespoon of the sugar AND the condensed milk 😊
Not quite, the gelatine is key for the structure and for the glaze to stay in place as one coating and not rip here and there You can try removing it but the consistency will change although you will probably still be able to coat something frozen like you would with melted chocolate for example I’d try it on something small as a test 🙂
Simpliest way to make mirror glaze thanks help a lot
Thank you!
hi, can i use this glaze recipe for topping eclairs?
hi .. the amount for the water in step 2 it look more then 1/4 cup ... can you tell me how much in ml
Hello there, according to my conversions video (th-cam.com/video/o8AXullC95M/w-d-xo.html) 1/4 cup of water is 60 ml :)
Can we pour glaze on pond cake and spunge cake.. or is it just for mousse cake?
I would say ideally for mousse cakes and if you want to cover a regular cake then you’d need a nice and smooth creamy surface like buttercream 🙃
On cakw with whip cream surface can we pour this glaze
Base on your video,you use bittersweet chocolate, then your noted below is dark chocolate so, what is the correct for this??
Ah, good eye! Actually most people don’t know what bittersweet chocolate is, in Europe (where I live) you can only buy ‘dark’ which ranges from 40 to 80% (ish) basically you can use anything within that range, something not too sweet and has lots of chocolate flavor 🙂
Is this working for compound chocolate?
Made glaze with condensed milk twice and everytime the glaze just slides off the frozen mousse. It just doesn't stick
Hi there, I wonder if you can expand
There is more than just condensed milk in the recipe and the other ingredients help give it the structure necessary to stick
So there could be a number of issues, what was the temperature of the glaze when you covered the cake? What size/shape of cake did you cover? Did the consistency look like the one in the video ? 👋
@@BakingNicky the temperature is 31c when glazed on a 8 inche frozen mousse. What I meant about the glaze not sticking is that it happens whenever condensed milk in involved.
The consistency look like the video and and a couple of other videos at the start but after a minute or so later, the glaze slides off and the mousse is still visible.
That sounds really strange
Almost all mirror glaze recipes (not just chocolate ones) call for condensed milk because of its sweetness and texture properties
Now, I did get the feedback that in some countries condensed milk refers to a different thing (like evaporated milk)
Hi if I have to use gelatin sheets how many or how much in grams should I use for this recipe
KP good question! I will add the conversion in the description, usually 1 tsp of gelatine powder = 1 sheet of gelatine leaves
@@BakingNicky thank you Soo much
If im using unsweetened dark chocolate can i add more sugar.... Will it harm the right consistency... Please reply
Hi there, it is already quite sweet thanks to the condensed milk and sugar but if you want it sweeter, I would try increasing the sugar content by one tablespoon of the sugar AND the condensed milk 😊
@@BakingNicky Thank you so much dear
@@BakingNicky By the way can it be kept in fridge after applying ganache.? ... Hope the gelatin won't get it solidified... Thank you
This glaze is meant for mousse cakes and that sort of thing, so it should go in the fridge
The texture will be like melted marshmallow or so 😊
@@BakingNicky Ok, thank you well it will be fine with normal cakes as well rt...
Can this quantity glazed a 9” cake
Just seeing this, how tall would the cake be? For a normal 3” tall cake should work just fine
Thank you 😊
do i have to emulsify it? I don't have a stick blender. thanks!
Just make sure you whisk vigorously for a few minutes, this should hopefully mimic the hand blender 😊
Hello can i use blender.? I dont have emulsifier.
If no gelatine or agar agar, is the result will be the same?
Not quite, the gelatine is key for the structure and for the glaze to stay in place as one coating and not rip here and there
You can try removing it but the consistency will change although you will probably still be able to coat something frozen like you would with melted chocolate for example
I’d try it on something small as a test 🙂
Hi! Could you please share you mousse recipe? 🤩
It’s in my list I just need to edit the video 🙈
@@BakingNicky thank you very much!!!
Instead of condensed milk to make it thick can I add tapioca starch to thicken it ?
Oh I really don’t know about this one, I’ve never worked with tapioca starch, would never think of it as a substitute intuitively 🤔
Can you use compound chocolate for practice? Thank you
Btw, not meant to be eaten just for practice, ty in advance
interesting question, ive never worked with compound chocolate but the glaze is very forgiving so it could work :)
Can we use veg gelatin
Absolutely 👍
@@BakingNicky thanks please make video on colour mirror glaze
It’s in my list of things to do 🙈😂👍
Can I use melted dark chocolate?
Hi there! Do you mean using just chocolate as the glaze? If so then you’ll end up with a hard shell at room temp
It won’t be a mirror glaze at all
Hi can I use heavy cream instead of condensed milk. I don't have condensed milk
It’s not quite the same thing as condensed milk provides added sweetness and elastic texture
@@BakingNicky okay 👍and thank you so much for replying ❤️
Wow keren👍
Hi can i reduce amount of sugar ?
you could try it, I do this sometimes and do like a 10% reduction and check if the structure is fine or not :)
Dear mousse recipe please
coming soon! recipes are piling up :O