Chocolate Icing

I think chocolate is the world's way of apologizing for the things that go wrong. And dark chocolate, now dark chocolate ranks way up there amongst the best things in existence, right alongside fresh orange juice, first loves, big dogs and rainbows. This brings me to chocolate icing - quite literally the icing on the cake, as far as pick-me-ups go. It's my firm belief that chocolate brings you real, unadulterated, true, unconditional happiness for the duration that it resides in your mouth, filling every corner with the delicious smoothness of cocoa beans roasted just right. Did I mention, I'm rather fond of chocolate? Well, I am. In all its myriad shapes and forms, as bits and bobs, drinks and buttons, frostings and fondants, I'm unbiased in my love for all things chocolate. So before I ramble on, let's get straight to the point, and get you started with some of the best recipes for everyone - from the experienced baker, to the cake baking beginner.

How to Make Chocolate Icing ...

Whether you're the make-it-from-scratch kind or the quick-mix convenience loyalist, there's no doubt that homemade icing, when made well, can trounce any number of store-bought varieties in sheer goodness, texture and taste. While ingredients are expensive nowadays, try to buy the best chocolate you possibly can for your chosen recipe. It makes all the difference in the world. If you're an experimental cook, don't be afraid to slip in some variations to spice things up and add a bit of mystery - a little orange essence here and a swig of amaretto there, will go a long way in adding that special je ne sais quois to your creation. Different cake recipes will call for different kinds of icing recipes. Take a look at a few easy chocolate frosting variations below.

... From Scratch

Ingredients

• Butter - ½ cup
• Unsweetened chocolate - 4 squares (1 oz each)
• Confectioners' sugar - 1 lb
• Vanilla extract - 1 tsp
• Milk - ¾ cup

Method

1. Melt the chocolate and butter in a double boiler, then cool to room temperature; stir occasionally, do not allow to set.
2. In another bowl, mix confectioner's sugar, vanilla extract and ½ cup milk; reserve the rest to adjust consistency.
3. Add the chocolate-butter mixture slowly, mixing until you achieve the desired consistency, add reserved milk if required.

... For Cupcakes

Ingredients

• Bittersweet chocolate - 1 lb, finely chopped
• Heavy cream - 2 ¼ cup
• Corn syrup - ¼ cup

Method

1. Place the chopped chocolate in a large, heat-proof bowl.
2. In a large, heavy-bottomed pan, bring the cream and corn syrup to a simmer, over medium heat.
3. Pour this mixture over the chocolate and leave until the chocolate begins to melt.
4. Working from the center outward, stir the chocolate into the cream mixture, until just combined, do not over-stir. The resultant mixture should be smooth and glossy.
5. Refrigerate, stirring every 5 minutes or so, until the ganache begins to just hold its shape.
6. Use immediately to frost cup cakes.

... For Brownies

Ingredients

• Butter - 3 tbsp, softened
• Cocoa - 3 tbsp
• Light corn syrup - 1 tsp
• Vanilla extract - 1 tsp
• Powdered sugar - 1 cup
• Milk - 2 tbsp (approximately)

Method

1. Beat the butter, cocoa, corn syrup and vanilla extract in a bowl until light and fluffy.
2. Add the powdered sugar and then enough milk to get the correct consistency.
3. Use immediately.

While store-bought frosting ranks high in convenience, should you choose to give some of these recipes a whirl, trust me, you'll be a convert for life. Chocolate icing is real easy to make and the spectacular results will have your friends and family begging for more. So, make sure you have enough for seconds, and thirds!