| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 12 |
oz |
Semisweet chocolate (use chips or cut block into small pieces) |
| 8 |
oz |
Heavy cream |
| 2 |
ts |
Flavoring or liqueur (optional) |
INSTRUCTIONS
Place the chocolate in a large metal or glass bowl. Heat the cream in a
saucepan just to the boiling point. Pour the cream over the chocolate,
making sure that all of the chocolate is covered. Cover the bowl and let
stand for 5 to 10 minutes.
Whisk the chocolate until dark and shiny, then cool to room temperature. To
thicken, beat cooled icing with a hand mixer for a few minutes. It's best
if used after 12 hours.
Yield: 2 cups, enough to fill and cover an 8-inch cake 3 inches high
Recipe by: Cooking Live Show #8892 Posted to MC-Recipe Digest V1 #628 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on May 31, 1997
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