Carmen Aboy Valldejuli

Chocolate Icing II

Azucarado de Chocolate II

Preparation info
    • Difficulty

      Easy

Appears in
Puerto Rican Cookery
Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

  • About

Ingredients

A

  • 4 tablespoons shaved, unsweetened chocolate

Method

  1. Melt chocolate in upper part of double boiler.
  2. Cream butter. Add sugar included in B and blend well. Add vanilla and salt and mix thoroughly.
  3. Beat egg whites until stiff, but not dry. Add sugar included in C, gradually, and beat until fluffy.
  4. Add chocolate mixture and beat until well blended and of good spreading