Recipe by Monou
I found this on a vegan website during Finals week (aah, chocolate!). If you can make a cup of hot chocolate from scratch, you have all the ingredients for this recipe--it doesn't require confectioner's sugar, butter, or solid chocolate. The original recipe called for cornstarch, but I used besan (gram flour/chickpea flour) instead. I also didn't have vanilla, so I stirred in a packet of non-dairy, flavoured creamer at the end. Yum!
Top Review by Geniale Genie
This is NOT icing, it is more like ganache. I used the cornstarch, and it never thickened. I had to simmer it for close to 10 minutes (not 1 minute) before it got somewhat thick. I would recommend this for chocolate fondue, but not as icing... sorry. The taste and texture just aren't right.
- 1 cup granulated sugar
- 4 tablespoons baking cocoa
- 4 tablespoons besan, AKA gram flour (or cornstarch)
- 1⁄4 teaspoon salt
- 1 cup water
- 2 tablespoons oil
- 1 teaspoon vanilla or 1 teaspoon flavoured non-dairy coffee creamer
Directions See How It's Made
- Mix the sugar, cocoa, besan (gram flour), and salt together in the pot you will be cooking inches Make sure there are no clumps, and everything is mixed evenly.
- Add the water. Stir until all the dry ingredients are incorporated.
- Set the pot over medium-low heat, and bring to a boil, stirring constantly.
- Continue to boil for one minute, stirring all the while.
- When it is looking like it's almost as thick as you'd like it, take it off the heat and stir in the oil and vanilla or creamer.
- The frosting will thicken slightly as it cools.
- Yields at least enough for an 8 x 8 inch pan of brownies :-).