Icing Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Heavy cream,
6 ounce: Semisweet chocolate, broken
Into 1/2-ounce pieces,
Directions:
Heat 1/2 cup heavy cream in a 1 1/2-quart saucepan over medium-high
heat. Bring to a boil. Place 6 ounces semisweet chocolate in a
stainless steel bowl. Pour the boiling cream over the chocolate and
allow to stand for 5 minutes. Stir with a whisk until smooth.
One at a time, dip the top of each of Grannys cupcakes into the
chocolate icing. Sprinkle the grated white chocolate over the icing
on each cupcake, and refrigerate for 30 minutes to set the icing.
Allow the cupcakes to come to room temperature for 15 to 20 minutes
before serving.
Yield: 18 cupcakes
BAKERS DOZEN MARCEL DESAULNIERS SHOW #BD1A22
Source from luhu.jp
heat. Bring to a boil. Place 6 ounces semisweet chocolate in a
stainless steel bowl. Pour the boiling cream over the chocolate and
allow to stand for 5 minutes. Stir with a whisk until smooth.
One at a time, dip the top of each of Grannys cupcakes into the
chocolate icing. Sprinkle the grated white chocolate over the icing
on each cupcake, and refrigerate for 30 minutes to set the icing.
Allow the cupcakes to come to room temperature for 15 to 20 minutes
before serving.
Yield: 18 cupcakes
BAKERS DOZEN MARCEL DESAULNIERS SHOW #BD1A22
Source from luhu.jp
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