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Chocolate Glaze For Petits Fours Recipe
|Unsweetened chocolate||1 Ounce|
|Icing sugar||1 Cup (16 tbs), sifted|
|Boiling water||2 Tablespoon|
Serving size: Complete recipe
Calories 968 Calories from Fat 170
% Daily Value*
Total Fat 20 g30.8%
Saturated Fat 10.5 g52.3%
Trans Fat 0.7 g
Cholesterol 0 mg
Sodium 252.9 mg10.5%
Total Carbohydrates 208 g69.3%
Dietary Fiber 4.7 g18.8%
Sugars 196.2 g
Protein 4 g7.3%
Vitamin A Vitamin C
Calcium 3.2% Iron 27.7%
*Based on a 2000 Calorie diet
Add icing sugar, salt and vanilla, then boiling water gradually.
Set over hot, not boiling water.
Brush any crumbs off the small cakes before frosting.
Hold each on a fork, and with a small spoon spread top and sides carefully with the warm frosting.
PASTEL ICING: Melt 2 tablespoons red-currant jelly in a small saucepan and stir in enough sifted icing sugar to make a smooth runny consistency.
Add a drop or two of rose coloring.
Keep soft over hot water while frosting as for Chocolate Glaze.
Any color of jelly may be used to create pastel shades; mint, wine, cherry or even fruit-flavored ice-cream topping.