Chocolate icing tops baked goods: doughnuts, cakes, muffins, biscuits and even croissants! It’s also perfect as a topping for strawberries.
This chocolate icing is quick and easy to make. It gets its full-bodied taste from Brunberg Lactose Free Milk Chocolate or Brunberg Dark Chocolate 53 %. Best of all: the icing is lactose free!
The recipe makes enough icinging for about 8 goodies.
70 g cream (lactose free)
15 g glucose syrup (gives a beautiful gloss to icing)
75 g Brunberg Lactose Free Milk Chocolate or Brunberg Dark Chocolate 53 %
15 g butter (lactose free)
sprinkles/nonpareils for decoration
Bring the cream to boil in a coated saucepan. Dissolve the glucose syrup in the hot cream.
Break the chocolate into pieces, add to the pan and let it melt with the cream without stirring. Once the chocolate is completely melted, mix the icing until it is smooth.
Add the butter and stir.
Dip the pastries in the chocolate icing and shake off any excess frosting. Decorate and chill.
Veckjärventie 6
06150 Porvoo
(019) 548 42 00
mon-fri 9–15
[email protected]
(019) 548 42 24
[email protected]
