Monday, September 19, 2005

Chocolate Frosting (usually for cream puffs and eclairs)


6 ounces semisweet chocolate
4 tablespoons butter

Melt the chocolate and the butter in a heavy bottomed small pan over moderate heat, stirring constantly until smooth.* Spoon over filled cream puffs or eclairs and let drip down the sides.

I cheat and use the microwave. Don't melt the chips entirely, as they will completely melt if the mixture is stirred smooth after removing it from the microwave. Watch it carefully and stir a few times to avoid scorching the chocolate.
**Note: we have been living microwave-free from some time now. Melting chocolate easily is one of the few things I miss about this.

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