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Rich Chocolate Icing Recipe

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This recipe for Rich Chocolate Icing, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dianne & Ewen McEwen
Added: Sunday, August 7, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. semi-sweet chocolate chips
1 oz. unsweetened chocolate
5 T. butter
1/2 c. milk (or cream)
1 c. powdered sugar

Directions:
Directions:
Over gentle heat of double boiler, melt chocolate with butter and milk.
Making small additions and stirring thoroughly so lumps don't form, add the sugar.
Put the saucepan in an ice bath (i.e. a large pan with water and ice) to cool the chocolate mixture, stirring frequently to thicken mixture to spreading consistency; it will be dark and shiny.
If one cools it too fast and it gets too hard, it can be re-warmed over the double boiler to start the cooling process over.
I usually whip it while cooling with an electric hand mixer to the consistency I want, which will dull and lighten the color.

Enough icing for a 3 layer 8" cake.

Personal Notes:
Personal Notes:
This recipe started life as a ganache icing in "Maida Heatter's Book of Great Chocolate Desserts" and then was gradually changed over several years by Ewen.

 

 

 

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