Necessity was the mother of invention for Giora Shimoni when he created this dairy-free chocolate glaze. He says he'd frequently bake a cake, only to find that he "lacked the powdered sugar needed to make the icing." Then he hit on this combination -- a DIY cocoa powder-based chocolate syrup enriched with dark chocolate and vanilla -- which produces a thick, glossy, almost ganache-like glaze.
This recipe will thicken considerably as it cools, so if you're using it to glaze a cake, try to work with it quickly while it is still warm. Note that if you refrigerate the frosting, it will become very firm and hard to spread -- but it will be perfect for rolling into truffles, or for stuffing into dried fruit.
- 3/4 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1/3 cup water
- 3 tablespoons virgin coconut oil or non-hydrogenated margarine
- 2 ounces/50 grams dark or semi-sweet pareve chocolate (chopped)
- 1 teaspoon pure vanilla extract
- In a medium, heavy-bottomed saucepan set over medium-high heat, whisk together the sugar, cocoa powder, and water until lump-free. Bring to a boil, reduce the heat to low, and simmer gently for 10 to 12 minutes, or until thick and syrupy. Remove from the heat.
- Add the coconut oil or non-hydrogenated margarine and chocolate. Stir until the oil and chocolate melt, the ingredients are thoroughly combined, and the icing is slightly thickened. Add the vanilla and mix well.
- While still warm and spreadable, use the glaze to frost cake, brownies, or cookies. Set the decorated cake or cookies aside to allow the glaze to cool and firm up.
|Nutritional Guidelines (per serving)|
|Total Fat||4 g|
|Saturated Fat||2 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||2 g|