| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Essnce03 | 1 | servings | ||
INGREDIENTS
| 4 | oz | Semisweet chocolate; chopped |
| 3 | tb | Butter |
| 1 1/2 | c | Sifted confectioners' sugar |
| 3 | tb | Water |
INSTRUCTIONS
In a heavy-based saucepan or in top of a double boiler, melt chocolate with butter. Whisk in sugar, a little at a time. Whisk in about 3 tablespoons water to thin sauce to glazing consistency. Use immediately or keep warm until ready to use. This recipe yields enough glaze for 18 doughnuts. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-116 broadcast 11-13-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-16-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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