Chocolate Icing
Chocolate Icing
Chocolate was one of Mexico’s gifts to the world, and that remarkable product has been put to incredible use. Here’s a simple chocolate icing to frost Vanilla Cupcakes or Chocolate and Almond Cake. Use whatever high-quality brand of chocolate you prefer. Mexican chocolate tablets don’t melt smoothly enough for this type of frosting.
Ingrediënten
Makes About 1 cup
- 3 ounces semisweet or bittersweet chocolate coarsely chopped
- ½ cup sifted confectioners’ sugar
- 3 tablespoons unsalted butter
- ½ teaspoon pure vanilla extract
Instructies
- In the top part of a double boiler, put the chocolate, powdered sugar, butter, and 1 tablespoon of water.
- Set the top of the double boiler over simmering water in the bottom of the boiler.
- The water should not touch the top part of the double boiler containing the chocolate.
- Stir constantly until the mixture is melted and smooth, about 5 minutes.
- Stir in the vanilla.
- Transfer the chocolate to a bowl and cool until thickened to a soft spreading consistency.
- Use at once.
