Bittersweet Chocolate Icing

Title:
Bittersweet Chocolate Icing

Yield:
16 Servings

Categories:
Chocolate,
Frostings




Ingredients:





   1/2 c  Whipping cream


     3 oz Unsweetened chocolate;


          -chopped coarse


     5 oz Milk chocolate; broken


          -coarse






 Place the cream in a small saucepan over moderate heat and let it cook,


 uncovered, until there is a slightly wrinkled skin on the top or small


 bubbles around the edge. Add the unsweetened chocolate and stir until it is


 almost all melted. Then add the milk chocolate, reduce the heat to low, and


 stir until completely melted. Transfer the mixture to the small bowl of an


 electric mixer. Beat at medium-high speed for a minute or two until the


 mixture becomes beautifully smooth/shiny/thick. Then, without waiting, pour


 it onto the cake and quickly spread it over the tip only with a long,


 narrow metal spatula. If you wish, form wide ridges in the icing, using the


 tip of the spatula.


 


 NOTES : Heather's note: This is a wonderful bittersweet ganache -- suitable


 for brownies, the middle icing layer in a layer cake, etc.


 Recipe by: Maida Heatter's Book of Great American Desserts


 


 Posted to MC-Recipe Digest V1 #1047 by raprice@ibm.net on Jan 27, 1998