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.