Madeleine Kamman

Chocolate Mayonnaise Icing

Preparation info
  • FFR—

    1½ to 2

    cups
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

For cakes that have been first glazed with a strained jam or jelly, which will prevent cake crumbs from pitting the chocolate icing.

Ingredients

  • 5 ounces best bittersweet chocolate, broken into pieces
  • ½ cup hot water
  • ⅔

Method

Melt the chocolate in a double boiler over simmering water. Add 1 tablespoon of the hot water and stir to homogenize the mixture. Meanwhile, put the remaining water, the sugar, and the lemon juice in a small heavy-bottomed saucepan and cook to 238°F (see cooking a sugar syrup).

Remove the melted chocolate from the heat. Using a wooden spoon, ver