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Jayne Cohen

Chocolate Icing

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Preparation info
  • Yield: Scant

    1 cup

    • Difficulty

      Medium

Appears in
Jewish Holiday Cooking
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About

Ingredients

  • 6 tablespoons (¾ stick) unsalted butter or margarine
  • 6 ounces fine-q

Method

Melt the butter or margarine slowly in a heavy saucepan over very low heat. When half is melted, gradually whisk in the chocolate, stirring well as it melts. After all the chocolate has been added, stir in 2 tablespoons water and beat well until the glaze is completely smooth. Let the mixture cool a

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