Saturday, December 14, 2013

Chocolate Icing

If you love eating chocolate cakes and making chocolate cakes much more than eating them, you need two foolproof recipes: one for the cake and one for the chocolate icing. Well, for the chocolate icing all you need is some plain chocolate and and the same amount of double cream. Here are the directions about how to prepare it. Before you proceed to the directions for the chocolate icing, please keep in mind that the icing gets runnier as the temperature increases which means you should warm it for a few seconds if you need to pipe it. Otherwise, it gets thick enough to spread it on a slice of bread or muffin using a knife. 


200 g plain chocolate

200 ml double cream


1. Chop the chocolate to make it easier to melt.

2. Heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Do not boil.

3. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. 

4. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.

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