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Glaçage au Chocolat/Chocolate Glacé Icing
Recipe type: Icing
Cuisine: French
  • 3 oz. (90 gr.) semi-sweet chocolate
  • 1 cup (90 gr.) confectioners' sugar
  • 3 tbsp. (45. gr.) butter
  • 2 tbsp. water
  1. Sift the sugar.
  2. Melt the chocolate on top of a double boiler or a bain-marie.
  3. Add the sugar, then the butter, bit by bit.
  4. Melt, stirring constantly, remove from heat and slowly add the water until the right spreading consistency for coating.