| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Ghirardelli, Cakes |
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Half & half |
| 1/2 |
c |
Butter, cut up |
| 2 |
tb |
Sugar |
| 1 1/2 |
c |
Ghirardelli Sweet Ground Chocolate |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
INGREDIENTS:
DIRECTIONS: In 2 quart heavy saucepan, heat half &
half with butter and sugar, stirring until blended.
Add Ground Chocolate, mixing with wire whip until
smooth. Heat on medium low until mixture is thick and
shiny and runs off the spoon like syrup and the first
bubble appears on the surface (160-F). Do not boil or
overcook frosting. Cool 5 minutes, then add vanilla.
Place pan of frosting in bowl holding a tray of ice
cubes and some water. Beat slowly with a spoon until
frosting holds a shape. Frost cake; refrigerate if
necessary to firm frosting.
Source: Recipes from Ghirardelli Chocolate Company of
San Francisco; recipe on box of "Sweet Ground
Chocolate and Cocoa"
From: Sallie Austin
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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