Prep 5 mins
Cook 5 mins
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!
- 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
- 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 :-).
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.
I don't want to rate this as is, cause you did say the original recipe is different so I'll try that next time. With the besam flour, the frosting is grainy and has a nutty, chickpea flavor to it. I was going to use it on vegan brownies I just made, but I think I'm gonna have to chuck this one and try again next time with the cornstarch.