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Chocolate Icing Recipe
|Gelatin leaves/1 1/2 x 11 gram sachets powdered gelatin use as per instructions for dissolving||6|
|Caster sugar||1 Pound (450 Gram)|
|Unsweetened cocoa powder||5 Ounce (150 Gram)|
|Whipping cream||1⁄2 Pint (300 Milliliter)|
Calories 411 Calories from Fat 113
% Daily Value*
Total Fat 13 g19.6%
Saturated Fat 8.3 g41.4%
Trans Fat 0 g
Cholesterol 42.9 mg
Sodium 47.2 mg2%
Total Carbohydrates 75 g25.2%
Dietary Fiber 5.9 g23.5%
Sugars 65.2 g
Protein 4 g8.1%
Vitamin A Vitamin C
Calcium 4% Iron 13.7%
*Based on a 2000 Calorie diet
Mix the measured water, sugar, cocoa and cream in a pan and bring to the boil.
Reduce over low heat for 5 minutes, stirring continuously.
Squeeze the water from the gelatine and add the leaves to the pan. (If using powdered gelatine add the dissolved powder to the pan)
Mix well, remove from the heat, and leave to cool.
The icing is ready to use when it has reached a temperature of 30-35°C / 86-95°F.