Homemade Hot Fudge in 99 seconds
Posted by Jaime on July 16th, 2010 at 5:39 pm
I’ll never buy hot fudge in a jar again. Making your own from scratch is ridiculously simple to make and less expensive than a gourmet jar of hot fudge.
Since this is actually a recipe for chocolate ganache, you will be able to use it for all kinds of things. You can refrigerate it, scoop it out, and roll it in cocoa powder to make truffles. You can pour it over a cake for a flawlessly glossy icing. You can refrigerate it in a cake pan and slice it for the most sinful chocolate cake you’ve ever had—Endless possibilities!
Homemade Hot Fudge
1/2 cup heavy cream
1 1/4 cups best quality chocolate chips (I used 3/4 cup semisweet and 1/2 cup milk chocolate—Guittard or Ghiradelli work best)
1/2 teaspoon pure vanilla extract
1. In a microwave safe bowl, heat cream to almost boiling, about 60 seconds. Pour in chocolate chips and vanilla. Allow to rest for 35 seconds, or long enough for the chips to start melting. Whisk until chocolate is smooth and glossy.
2. Serve over ice cream immediately, or refrigerate for later. To reheat, microwave on high for 20 seconds at time, stirring after each interval until ganache is smooth wand shiny again.
via Hot Fudge Sauce in 99 seconds.
This decadently chocolatey icing is perfect for birthday cakes, cupcakes and fairy cakes.
Recipe provided by:Allrecipes
335g dark chocolate, at least 70% cocoa
450g unsalted butter
1 pinch salt
1 teaspoon vanilla extract
475g icing sugar2 eggs
1. Melt the dark chocolate, and allow to cool slightly.
2. Place the butter, salt and vanilla in a mixing bowl.
Beat with a mixer until very light and airy, about 4 minutes.
Add the icing sugar a little at a time while beating on low speed. Mix well, and beat on medium speed for about 4 minutes.
Add the eggs one at a time, and beat for 5 minutes more.
Add the melted chocolate, and beat 4 minutes.
via Chocolate Buttercream Icing recipe – All recipes UK.
* 1 teaspoon fresh lemon rind, grated
* 3 tablespoons butter
* 3 cups confectioners’ sugar, sifted
* 2 tablespoons lemon juice
* 1 tablespoon water
* 1 dash salt
1. Add lemon rind to butter; cream well.
2. Add part of sugar gradually, blending after each addition.
3. Combine lemon juice and water; add to creamed mixture, alternately with remaining sugar, until of right consistency to spread.
4. Beat after each addition until smooth.
5. Add pinch of salt.
Makes enough frosting to cover tops and sides of two 9-inch layers, or to cover the top and sides of golden sponge loaf.
via Luscious Lemon Frosting – 54666 – Recipezaar.
Here is a really easy but totally delicious chocolate icing!
Have your cake cooked and cooled and readyto ice! Ingredients 550 g plain chocolate pieces or buttons 6 tbsp vegetable shortening Melt the plain chocolate and vegetable shortening in a bain marie (in a bowl over boiling water) just make sure the base of the bowl and the water are not touching!
Do not stir until melted, take pan off heat but leave bowl over water until needed, give a gentle stir to mix then pour the glaze over the cake. At this point you can decorate with white chocolate buttons if u wish!
Leave to set for half an hour or so and then enjoy!
You can add raspberries and a blob of cream on top! Yummy!