** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Place the cream in a small saucepan over moderate heat and let it cook, uncovered, until there is a slightly wrinkled skin on the top or small bubbles around the edge.
2. Add the unsweetened chocolate and stir until it is almost all melted.
3. Then add the milk chocolate, reduce the heat to low, and stir until completely melted.
4. Transfer the mixture to the small bowl of an electric mixer.
5. Beat at medium-high speed for a minute or two until the mixture becomes beautifully smooth/shiny/thick.
6. Then, without waiting, pour it onto the cake and quickly spread it over the tip only with a long, narrow metal spatula.
7. If you wish, form wide ridges in the icing, using the tip of the spatula.
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Dietary Notes:
This recipe is low-sodium with 9.31mg per serving and low-cholesterol with 8.44mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with
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