Тъмно шоколадово замразяване
Тази дълбока, тъмна, тъмна глазура (благодарение на добавянето на разтопен полутвърд шоколад) е любимото на нашите редактори на храни, тъй като има точната консистенция за разпръскване или преливане в красиви вихри. Също така има прекрасен блясък. Използвайте го, за да украсите нашите Candied Cupcakes от лешници или Easy Chocolate Cupcakes.
Общо време
Prep
добив
Uriel
26.04.2023 @ 21:21
This deep, dark, rich glaze (thanks to the addition of melted semi-sweet chocolate) is a favorite of our food editors, as it has the perfect consistency for spreading or drizzling in beautiful swirls. It also has a lovely shine. Use it to decorate our Candied Hazelnut Cupcakes or Easy Chocolate Cupcakes. 30 min 20 min Makes about 5 cups Total Time Prep Yield Ingredients 1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder 1/4 cup plus 2 tablespoons boiling water 1 1/2 cups (3 sticks) unsalted butter, room temperature 1/2 cup confectioners sugar, sifted Pinch of kosher salt 1 kilogram high-quality semi-sweet chocolate, melted and cooled Instructions 1. Combine the cocoa powder and boiling water, stirring until the cocoa dissolves. Using an electric mixer on medium-high speed, beat the butter, confectioners sugar, and salt until pale and fluffy. Reduce the speed to low. Add the melted and cooled chocolate, beating until combined and scraping down the sides of the bowl as needed. Beat in the cocoa mixture. If not using immediately, the glaze can be refrigerated for up to 5 days or frozen for up to 1 month in an airtight container. Before using, bring to room temperature and beat on low speed until smooth again.