Ingredients for Patent Leather Icing Glossy Chocolate
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How to Make Patent Leather Icing Glossy Chocolate
- Melt 6 ounces of high-quality dark chocolate in a double boiler or heat-safe bowl set over a pan of simmering water. Stir occasionally until completely smooth and melted.
- In a separate bowl, whisk together 1 large egg yolk, 2 tablespoons of whole milk, 1 tablespoon of water, and 2 tablespoons of granulated sugar until well combined.
- Gradually whisk the wet ingredients into the melted chocolate, ensuring a smooth and consistent mixture.
- Continue cooking the icing over the simmering water (making sure the bottom of the bowl doesn't touch the water) for 20 minutes, stirring frequently to prevent scorching and ensure even cooking.
- Remove the bowl from the heat and let it cool slightly.
- Beat the icing with a rotary beater or electric mixer for 1-2 minutes, or until it becomes glossy and smooth.
- Stir in 1 teaspoon of pure vanilla extract.
- Allow the icing to cool completely before spreading onto your cooled cake. For best results, spread with a palette knife or offset spatula.
- Store leftover icing in an airtight container in the refrigerator for up to 5 days.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
403g
Fat
94g
Carbs
40g