CHOCOLATE FROSTINGSource: Rosie's Bakery All-Butter Fresh Cream Sugar-Packed No Holds Barred Baking BookMakes 1 3/4 cups, enough to fill and frost a two-layer cake. 6 ounces unsweetened chocolate 1 cup plus 2 tablespoons evaporated milk 1 1/2 cups granulated sugar Melt the chocolate in the top of a double boiler placed over the simmering water. Cool slightly. Blend the evaporated milk and sugar in a blender on medium speed for 2 seconds. Add the chocolate to the sugar mixture in the blender and blend on high speed until the frosting is thick and shiny, 1 to 1 1/2 minutes. The mixer’s sound will change when the frosting has thickened. Spoon the frosting into a bowl and allow it to set at room temperature for 30 minutes. Then cover the bowl with plastic wrap and allow the frosting to set for 1 hour more before using. *Do not refrigerate the frosting, even if you don’t plan to use it for several days.
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