This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Whipped Semi-Sweet Chocolate Frosting
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- #108209
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 package (8 ounce size) semisweet baking chocolate, broken into pieces
1/2 cup whipping cream
2 cups confectioners' sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
directions
In a double boiler, heat whipping cream and add chocolate. Stir until chocolate is melted and mixture is smoothed when stirred; refrigerate until thoroughly chilled.
In a large bowl, beat sugar, butter and vanilla until thoroughly blended. Gradually add chocolate mixture, beating until stiff; use immediately. Cover; keep refrigerated after spread on cake.
added by
sgre52160
nutrition data
102 calories, 6 grams fat, 12 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium.
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reviews & comments
November 20, 2013
When I made this, the melted cooled chocolated crystalised together, had big chunks of chocolate in the whipped cream.
I am not sure how that would happen unless the chocolate hadn't been fully melted with the butter and cream in the first place. It must be fully melted in the top of a double boiler and stirred to fully mix then cooled. Then it can't crystallize and form chunks as you say. It should be a sauce when it's cooled. Then you combine it with the other ingredients to blend.