"A simple and delicious chocolate icing. Great on top of my family's all-time favorite Truffle Cookies, the recipe for which can also be found on this site." — Linda Carroll
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1 (1 ounce) square
unsweetened chocolate, melted
I wanted to use this for my Chocolate Gingerbread cut-out cookies. However, the icing was setting up too fast and forming a crust. So to adjust it for cookies, I added 3/4 cup more powdered sugar, 1 Tb more milk, and 1/2 Tb butter. I was then able to frost all my cookies perfectly well and sprinkled them with clear sparking sugar crystals (please note, the icing gets harder as the chocolate in it cools).
Tastes good, but unfortunately too difficult to work with. Sets up way too quickly.
this is a great icing for frosting sugar cookies. It dries very quickly. I would not suggest using this for a cake or cupcakes, as it would be too hard to spread such a large amt. of it. I loved the flavor as well. Used Ghiradelli unsweetened chocolate blocks. Perfect amt. of chocolate. thanks for the easy recipe.
the icing came out okay, a little plastic in appearance, and it sets a little too fast. I decided to add 30ml of cream and used a double boiler. the cream was used to smoothen out the graininess from the sugar and to increase fat content to delay setting and increase pourability
I used this for a chocolate bundt cake. It came out great for me the first time, I tried it.
I must have done something wrong, because this didn't work for me at all. The chocolate wouldn't mix with the sugar, even using a mixer.
This simple and tasty icing is excellent for cookies. It did set up quickly so I just added a bit of milk as I went along.
i didn't feel like going to the store for icing one night and had all the ingredients for this one so i gave it a try! turned out great, and although like the others said it dries kinda fast but still was great for my cake.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 12
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