Chocolate Icing

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3 oz. semisweet chocolate
3 Tbsp. strong coffee or water
1 tsp. vanilla extract
6 Tbsp. butter, unsalted ("sweet"), cut into small pieces
Combine chocolate and coffee or water in a small heavy saucepan and heat slowly. Stir constantly until the chocolate has melted. Remove from heat and stir in the vanilla.

Gradually add the butter, stirring constantly. The icing will thicken as it cools — pan may be placed in a bowl of ice to hasten cooling.

: Charles Nyström Sublett

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