1 Review

So good if you enjoy a bittersweet flavor. I'm sure it would work with semi-sweet or milk chocolate as well. This couldn't be any easier. I did however put 1/2 oz blocks of chocolate into the pan with the cold cream over low heat. When they were almost melted away I turned off the heat. I stirred it the whole time. Mine had to sit in the fridge overnight to thicken. I converted the recipe to make 1/4 cup but really it was 1/2 a cup. I served it with sliced bananas. Yum!

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Engrossed April 18, 2007
Chocolate Cream Icing (Ganache)