Double Chocolate Sour Cream Frosting for 2 |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This is a nice amount of frosting for a few cupcakes or a small cake. It is a recipe from a book called Small Batch Baking by Debbie Maugans Nakos. This book has just about every kind of dessert you could imagine all sized for one or two people. Ingredients:
6 ounces milk chocolate, finely chopped (about 1 cup) |
3 ounces semisweet chocolate, finely chopped (1/2 cup) |
1/4 cup plus 3 tablespoons sour cream, at room temperature |
1/2 teaspoon vanilla extract |
1 pinch salt |
Directions:
1. Place both chocolates in the top of a double boiler set over simmering water, and heat, stirring occasionally, until they melt.
2. Let the chocolate mixture cool for 5 minutes. Then add the sour cream, vanilla, and salt.
3. Let the frosting cool to room temperature, stirring it occasionally.
4. When it is cool, it should be thick enough to spread. If not, refrigerate for a few minutes to thicken. Use immediately.
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