I love this recipe so much I asked Snarkybaker’s permission to post it. It’s just what you want from a chocolate icing – rich, smooth, super chocolate flavor. I’ve posted the directions as they were given to me, but I’ve used it directly after making it. You can refrigerate it if you’re trying to thicken it up or storing it. It’s perfect for making those drippy chocolate topped cakes. I’ve made it endless times, and it’s always loved by everyone. Thanks for the recipe, Snarkybaker!
- 6 oz unsweetened chocolate…MUST BE UNSWEETENED
- 1 cup evaporated milk
- 1 1/2 cups granulated sugar.
- In blender, process milk and sugar together for about ten seconds. Add melted slightly cooled chocolate and blend on high speed until you hear your blender change pitch. This could be several minutes. Pour into a bowl and let rest for at least two hours. Overnight is better. Do not refrigerate!
The two most common reasons I have seen for it failing is not enough cocoa solids (using sweetened or not enough chocolate) and not blending long enough. If it gives you trouble, add 1 extra ounce of chocolate.
Do not refrigerate at all? How long is it good for unrefrigerated??? Thanks!
would be thin enough after cooling to cover a cake that will also be covered in fondant?
It starts out pretty thin, and thickens as it cools. You can refrigerate it, but it will get thicker/set up if you do. If you fridge it until solid it makes yummy truffles.
Will this recipe whip up well for a filling?
I know this post is old, but Can you say if this works perfect for covering fondant, I want to have a sharp edge effect for my fondant and where I live in South America, I can’t find heavy cream and this recipe have ingredients I can find in my supermarket.
I've never tried whipping it. I have used it under fondant without problems.
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