My mother-in-law bought me the greatest book. I LOVE IT. It's a chocolate book. It's slowly becoming my lifeline to sanity and pure chocolate bliss. There are numberless recipes that I know, in time, I'll try. We'll start it off with the best frosting ever. I don't know about you, but I've searched and searched for the perfect chocolate frosting. Well, it ends here. It's just incredibly delicious! You can also add almond extract instead of vanilla to give it a one of a kind, special flavor that you'll love.2 oz unsweetened baking chocolate
1/2 cup semisweet chocolate chips
1 stick butter
1 t vanilla
2/3 cup whipping cream
2/3 cup cocoa (optional see instructions)
3-5 cups powdered sugar
In a medium microwave safe bowl, melt the two chocolates and the butter for about a minute. Stir. Continue to melt at 30-second intervals until almost, but not quite liquid. Stir periodically until the retained heat melts the rest. To the chocolate mixture, add the vanilla extract and whipping cream. Beat on low to mix in, then switch to high for 30 seconds. Reduce speed. If using cocoa, sift it with 1 cup powdered sugar. (The cocoa will result in a darker icing. If you want a lighter chocolate icing, omit the cocoa.) Add the cocoa/powdered sugar mixture, mixing well on low speed. Gradually add more powdered sugar, beating after each addition, until you reach the desired consistency. A very stiff consistency - too thick to spread - can be used in a pastry bag to pipe truffle-style "kisses" onto the top of a cake or cupcakes, while a thinner consistency lets you spread the icing traditionally. Either way is delicious!
* From the book, "Chocolate Never Faileth" by Annette Lyon
1/2 cup semisweet chocolate chips
1 stick butter
1 t vanilla
2/3 cup whipping cream
2/3 cup cocoa (optional see instructions)
3-5 cups powdered sugar
In a medium microwave safe bowl, melt the two chocolates and the butter for about a minute. Stir. Continue to melt at 30-second intervals until almost, but not quite liquid. Stir periodically until the retained heat melts the rest. To the chocolate mixture, add the vanilla extract and whipping cream. Beat on low to mix in, then switch to high for 30 seconds. Reduce speed. If using cocoa, sift it with 1 cup powdered sugar. (The cocoa will result in a darker icing. If you want a lighter chocolate icing, omit the cocoa.) Add the cocoa/powdered sugar mixture, mixing well on low speed. Gradually add more powdered sugar, beating after each addition, until you reach the desired consistency. A very stiff consistency - too thick to spread - can be used in a pastry bag to pipe truffle-style "kisses" onto the top of a cake or cupcakes, while a thinner consistency lets you spread the icing traditionally. Either way is delicious!
* From the book, "Chocolate Never Faileth" by Annette Lyon
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