any way to prepare a nice chocolate icing?

Question

please tell me? and alos chocolate pudding?too...

Answer 1

Hi !!!
Here you go...

"Chocolate Icing"

Prep Time: 15 minutes
Cook Time: 20 minutes
Ready In: 35 minutes

Ingredients

1 square unsweetened chocolate or 1/3 cup cocoa 6 tbsp boiling water
1/3 tsp vanilla extract
1 3/4 cup confectioners (powdered) sugar
cinnamon (optional) *(I LOVE CINNAMON & CHOCOLATE)

Directions
Melt chocolate in top of a double boiler; add the boiling water and stir until smooth. Add the vanilla and sugar stirring the mixture again until smooth. Add cinnamon. 1/3 cup cocoa dissolved in the boiling water maybe used.

-----------AND, FOR THE PUDDING...

Cinnamon Chocolate Pudding

Original recipe yield:
8 servings

COOK TIME 20 Min
READY IN 1 Hr 20 Min

INGREDIENTS
1/2 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
2 (12 fluid ounce) cans NESTLE® CARNATION® Evaporated Milk
1 cup NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
2 egg yolks, lightly beaten
1/2 cup flaked coconut, toasted

DIRECTIONS
COMBINE sugar, cornstarch and cinnamon in medium, heavy-duty saucepan; gradually stir in evaporated milk. Stir in morsels and egg yolks. Bring to a boil over medium heat, stirring constantly until mixture is thickened.
POUR chocolate mixture into dessert cups. Chill for at least 1 hour; sprinkle with coconut.

----------ONE MORE PUDDING RECIPE...

Milk Chocolate Pudding

(Start to finish 2 1/2 hours, 30 minutes active)

3/4 cup sugar, divided
1/3 cup cornstarch
1/4 cup unsweetened cocoa powder
3 cups whole or low-fat milk, divided
2 large eggs
2 large egg yolks
4 ounces milk chocolate, melted (see note)
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Whipped cream, for garnish (optional)
Chocolate shavings, for garnish (optional)

In a large bowl, whisk together 1/4 cup of the sugar with the cornstarch and cocoa powder, breaking up any lumps. Stir in 1/2 cup of the milk, the eggs and egg yolks. Whisk until smooth. Set aside.

Combine the remaining 2 1/2 cups milk with the remaining sugar in a heavy-bottomed saucepan and bring to a boil over medium heat. Temper the egg mixture by gradually adding about a third of the hot milk mixture, whisking constantly. Pour the tempered egg mixture into the pan with the remaining milk mixture.

Cook the pudding base over a medium heat, stirring constantly, until the mixture reaches a boil and is quite thick and smooth, about 4 to 5 minutes. Remove the pan from the heat.

Temper the chocolate by adding about 1/2 cup of the pudding base and stirring until very smooth. Pour the tempered chocolate into the base, add the butter and vanilla extract, then stir until well blended.

Pour the pudding into eight 6-ounce ramekins or custard cups. Place a piece of parchment or waxed paper directly on the surface of each pudding to prevent a skin from forming. Pierce the paper in two or three places to let the heat escape. Chill for at least two hours before serving. If desired, garnish with a dollop of whipped cream and chocolate curls.

Makes 8 servings.

*NOTE

Semisweet, bittersweet or white chocolate can be substituted for the milk chocolate. It is best to use bar chocolate, as it melts better than chips. To melt chocolate, place it in a double boiler over barely simmering water and stir constantly. Or place them in a glass bowl or measuring cup and microwave on low 15 to 20 seconds at a time, stirring between increments, until melted.

Answer 2

Chocolate Icing

Ingredients:
1 cup sugar
1/4 cup cocoa
1/4 cup butter
1/4 cup milk
1 teaspoon vanilla


Directions:

Mix together. Bring to a boil and boil for 1 minute. Add vanilla. Cool partially, then beat.

This recipe for 1 Minute Chocolate Frosting serves/makes 1.5 cups

You can just buy an instant chocolate pudding mix. They're really good too.

Answer 3

Baked or refrigerated chocolate pudding? Baked- Find a recipe for self-saucing butterscotch pudding- substitute in chocolate- Luscious Choc Pudding!! (I had a recipe, but I can't find it for you)
Choc Icing-
1/3 cup butter, whip til fluffy
Add1/3 cup icing mixture
Slowly pour in (while beating) 1/2 cup Microwave choc melts
Keep beating until thick and fluffy

You can substitute the butter for pure cream, too, that makes a thick, nearly choc mousse type icing; but if using cream, make sure it is slightly warmed before adding the choc or it "crumbles" in the mix rather than melts.
Then you just beat the life out of it....
Then refrigerate icing (either one) for a few hours until it's like that chocolate spread- thick and pliable; then slather it all over your cake....
Believe me, it's delicious...and bad for the thighs...

Answer 4

hi Aancal, No! Chocolate isn't my popular flavour. Of chocolate i take excitement in each and all of the swizz branded goodies ie Made in swizerland with little bit of chocolate and diverse flavours and additionally Chourdary's sorry Cadbury's Dairy Milk devoid of nuts. - Sanoj Jayasankaran.

Answer 5

sugar
chocolate
milk