Advertisement
Chocolate Icing
- Difficulty
Easy
By Bev Shaffer
Published 2006
This is another version of a chocolate ganache—cooked, then strained to eliminate any imperfections and produce a satiny-smooth finish.
Ingredients
Icing
8 oz 1½ tbsp
Method
For the Icing
Combine the chocolate and butter in a medium saucepan. Stir often, over low heat, until mixture is melted and smooth. Remove saucepan from heat; cool slightly.
Beat in cream and sugar with an electric mixer until mixture is smooth. Strain through a sieve into a mixing bowl.
Let cool for 15 minutes, then cover and refrigerate fo
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe