Ridiculously shiny chocolate frosting?

http://patissierjourney.blogspot.com.au/2010/08/glacage-chocolate.html

Hope this helps!

iwantcookies hit it right on the head

additionally~

for what it's worth adding some plain old karo syrup to chocolate glaze* can help achieve a very shiny effect too

less drama but just a thought

*i'm sure it would work with ganache but i can't remember actually using it in ganache but no reason why it wouldn't except it's baking and the devil is in the minutiae huh

i know it works in glaze

ratio is 3 tablespoons each of light karo and water to 1.5 oz choco and 3 cups confectioners sugar--may need additional 1-1.5 tablespoons of water--do not overheat or icing will not be glossy

new doubleday cookbook pg 822

I make and use mirror glaze. You can see it on some of my cakes on Pinterest and I have other cakes with poured on ganache to compare. It's really very easy to make. What makes it shine is gelatin...........chocolate mirror is basically: cocoa powder and sugar dissolved in heavy cream with gelatin. It's easy to use on top of cakes, but very challenging to use on the sides of cakes. It's a pour on/over type of 'frosting', so your cake must be very smooth underneath to get that smooth look...........you can't spread on a mirror glaze.

Ganache with added corn syrup looks the most shiny when it's still liquid form. It becomes duller once you refrigerate it. Mirror glaze always remains highly glossy. Mirror glaze doesn't have the great taste ganache does.

I use silver grade sheets. But that should not make any difference. You can exchange powder for sheets in all recipes (both need to be re-saturated/hydrated to work).