Cocoa Mirror Glaze 

 

 

Adapted from: http://joepastry.com/category/pastry-components/chocolate-mirror-glaze/
 

2 teaspoons powdered gelatin
3.5 ounces (1/2 cup minus 1 tablespoon) cold water
3.5 ounces (1/2 cup minus 1 tablespoon) heavy cream
5.25 ounces (3/4 cup) erythritol or xylitol or stevia
1.75 ounces (1/2 cup plus 1 tablespoon) cocoa powder

Pour half the water into a small dish and stir the gelatin into it. Allow it to sit while you prepare the rest of the ingredients. Combine the remaining water, cream and sweetener in a small saucepan and bring it to a simmer. Take the pan off the heat and add the gelatin, stirring until it’s fully dissolved. Whisk in the cocoa until the mixture is smooth.

Strain the glaze into a glass bowl (metal will affect the taste). Allow it to cool for five minutes or so, until it’s right about 80 degrees Fahrenheit, before applying. The pre-made glaze can be stored in the refrigerator and re-melted in a double boiler or in the microwave (a few 5-second bursts on high heat) for later use.

Details

  • Sub the sugar for one or a mix of low-carb sweeteners. I recommend erythritol and stevia since they are the lowest in carbs, and this recipe does not require the stability that maltitol or other sugar alcohols would provide. (DO NOT use splenda or aspartame, google their toxicity)

ABOUT TPH

When you're as obsessed with sweets as I am, skipping dessert is not an option, but all the "sugar-free" treats I find in stores/restaurants never quite taste like dessert. After discovering that GOOD low-carb dessert recipes are so hard to find, I started experimenting and creating my own. TPH exists so that diabetics, carb-resistant people like me, and anyone else looking to avoid sugar can enjoy truly decadent desserts that won't cause insulin resistance or tooth decay.

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