Chocolate Icing
- Preparation Time80 mins
- DifficultyEasy
450g plain chocolate, roughly chopped
375ml double cream
85ml golden syrup, plus more to taste
1) Put the chocolate in a large bowl and set aside.
2) In a small saucepan, whisk together the cream and corn syrup and bring to a boil. Pour the cream mixture over the bowl of chocolate and immediately whisk until smooth. Set aside to cool completely, about 1 hour.
3) Transfer the chocolate mixture to the bowl of a standing electric mixer, or use a hand-held mixer and bowl, and whip on high speed, until creamy and fluffy. Use as desired. May be stored covered in the refrigerator for up to 1 week.
Copyright 2001 Television Food Network, G.P. All rights reserved
2) In a small saucepan, whisk together the cream and corn syrup and bring to a boil. Pour the cream mixture over the bowl of chocolate and immediately whisk until smooth. Set aside to cool completely, about 1 hour.
3) Transfer the chocolate mixture to the bowl of a standing electric mixer, or use a hand-held mixer and bowl, and whip on high speed, until creamy and fluffy. Use as desired. May be stored covered in the refrigerator for up to 1 week.
Copyright 2001 Television Food Network, G.P. All rights reserved
