|Nutritional Guidelines (per serving)|
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.