Sunday, April 5, 2009

Chocolate Truffle Icing

(Recipe from Donna Hay's Simple Essentials - Chocolate)

400g dark chocolate, chopped
125ml single or pouring cream

1. Place the chocolate and cream in a small saucepan over low heat and stir till melted and smooth.

2. Cool for 10 minutes.

3. Use a palette knife to spread the icing over cooled cake

(After cooling, I placed the icing in the refrigertor for 15-20 minutes so that it is slightly firmer to spread)

1 comment:

Chaya said...

I am an American and I have no idea what single or pouring cream is. Is that what we call heavy cream or half and half?

If I moved across the sea, I really would have to learn a new language.

I love your recipes and photos.

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