Soured cream and chocolate icing

Soured cream and chocolate icing

By
From
Leiths How to Cook
Makes
enough to ice a 20 cm cake
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
250g good quality dark chocolate, minimum 60% cocoa solids
225ml soured cream
1-2 tablespoons caster sugar

Method

  1. Break up the chocolate and put in a heatproof bowl. Place the bowl over a pan of simmering water, making sure the base of the bowl is not touching the water, and place over a low heat.
  2. Add the soured cream with sugar to taste, and melt. Stir to combine, then remove from the heat and leave to cool and thicken before using.
Tags:
Leiths School of food and wine
cookery course
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