Chocolate Icing

Preparation info
  • Yield: Scant

    1 cup

    • Difficulty


Appears in
The Gefilte Variations

By Jayne Cohen

Published 2000

  • About


  • 6 tablespoons unsalted butter or margarine
  • 6 ounces fine-quality semisweet or bittersweet chocolate, cut into small pieces


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 of water and beat well until the glaze is completely smooth. Let the mixture coo