Chocolate Icing Recipe
Summary
Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexJust EnjoyServings8
Main IngredientChocolate
Ingredients
| 6 gelatine leaves (for powdered gelatine: use 1 1/2 x 11 g sachets and follow the maker's instructions for dissolving) | ||
| Water | 4 Tablespoon | |
| Caster sugar | 450 Gram | |
| Unsweetened cocoa powder | 150 Gram | |
| Whipping cream | 300 Milliliter | |
Directions
Soak the gelatine leaves in cold water.
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.
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.
Chef
