Monday, 16 December 2013

chocolate frosting or sauce



One of the most viewed recipes on the blog is my chocolate tray bake and for quite some time I have been meaning to share a chocolate frosting that I now use when serving the cake. I use the same recipe to make a chocolate sauce that I sometimes serve with the meringue tops that I also posted today. When making the sauce I add a bit more water (you can use the sauce on ice cream as well). Just make sure you prepare the frosting/sauce about one hour before serving.

CHOCOLATE FROSTING OR SAUCE

INGREDIENTS

  • 3 tablespoons cocoa powder, preferable organic/fair-trade
  • 1½ tablespoons organic raw cane sugar
  • 2½ tablespoons agave nectar
  • 3-3½ tablespoons water (4½-5 tbsp = about 75 ml if making chocolate sauce)
  • a small piece organic dark chocolate or milk chocolate (about 20 g)
  • optional: pinch of sea salt, fine

METHOD

  1. Put all the ingredients into a small pan or saucepan
  2. Bring to the boil over medium heat, stirring gently. Then remove from heat
  3. Pour the chocolate frosting/sauce into a bowl and let it sit for about one hour before serving


meringue tops (chocolate)

© Lisa Hjalt | Lunch & Latte
Please find the meringue tops (with chocolate and chocolate sauce) recipe on my blog Lunch & Latte (follow the link).
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