Semisweet Chocolate Icing Recipes

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CHOCOLATE FROSTING

Provided by Giada De Laurentiis

Categories     dessert

Time 7m

Yield about 1 pound (enough for 12 cupcakes)

Number Of Ingredients 5



Chocolate Frosting image

Steps:

  • In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in the powdered sugar, milk and vanilla until smooth and creamy.
  • Place the chocolate chips in a small bowl and place over a small pan of barely simmering water. Heat, stirring occasionally, until the chocolate is melted and smooth, about 2 minutes. Remove the pan from the heat. Add the melted chocolate to the vanilla frosting and stir until smooth.

1/2 cup (1 stick) butter, at room temperature
3 cups powdered sugar
1/4 cup whole milk, at room temperature
1 teaspoon pure vanilla extract
1/3 cup semisweet chocolate chips, such as Ghirardelli

SEMISWEET CHOCOLATE ICING

This is the icing for the Vanilla-Fudge Marble Cake recipe #45104. Don't have the golden syrup? Well if you must, you can try substituting it with 2 parts light corn syrup and 1 part molasses or equal parts of honey and light corn syrup.

Provided by Charlotte J

Categories     Dessert

Time 15m

Yield 1 batch of icing

Number Of Ingredients 4



Semisweet Chocolate Icing image

Steps:

  • Combine all ingredients together in a small saucepan.
  • Heat over low heat, stirring until chocolate melts and mixture is smooth.
  • Use immediately to top the Vanilla-Fudge Marble Cake recipe #45104.

1/2 cup semisweet chocolate piece
2 tablespoons butter
1 tablespoon golden syrup
1/2 teaspoon vanilla

SEMISWEET CHOCOLATE MOUSSE

A friend shared this rich velvety chocolate mousse recipe with me. I love to cook and have tons of recipes, but this one is a favorite. Best of all, it's easy to make. -Judy Spencer, San Diego, California

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2 servings.

Number Of Ingredients 7



Semisweet Chocolate Mousse image

Steps:

  • In a small saucepan, melt chocolate chips with water; stir until smooth. Stir a small amount of hot chocolate mixture into egg yolk; return all to the pan, stirring constantly. Cook and stir for 2 minutes or until slightly thickened. Remove from the heat; stir in vanilla. Quickly transfer to a small bowl. Stir occasionally until completely cooled. , In a small bowl, beat whipping cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold into cooled chocolate mixture. Cover and refrigerate for at least 2 hours. If desired, garnish with whipped cream and raspberries.

Nutrition Facts : Calories 367 calories, Fat 31g fat (18g saturated fat), Cholesterol 188mg cholesterol, Sodium 29mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

1/4 cup semisweet chocolate chips
1 tablespoon water
1 large egg yolk, lightly beaten
1-1/2 teaspoons vanilla extract
1/2 cup heavy whipping cream
1 tablespoon sugar
Optional: Whipped cream and raspberries

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