| 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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