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For Chocolate Lovers only  

Glossy Chocolate Topping

Tips: For not much effort, you’ll have a gorgeously rich, thick, glossy mixture with which to top berries or cake, instantly transforming either into a glamorous dessert. I’ve used this on raspberries as well as sliced strawberries (it’s delicious on both!), and I’m sure you could substitute blackberries or blueberries if you wished.

Do use the best chocolate you can find for this, and remember that if it isn’t smooth in bar form it won’t be smooth in the end product, either. That isn’t a tragedy, but if you’re going to consume a luxury food such as this, shouldn’t it be of the best quality? You can store this topping in the fridge for no more than three to four days, although it will start to thin out a bit during that time. I haven’t tried making this with a reduced fat sour cream, so I don’t know if that would work. You’ll need a small whisk or slotted spoon for this recipe.

Yield: About 1-3/4 cups

Ingredients:

  • 1 cup dairy sour cream
  • 3 ounces best-quality milk chocolate, finely chopped
  • 3 ounces best-quality semisweet chocolate, finely chopped
  • Few grains of salt
  • 2 Tbsp. cold water
  • 1 tsp. vanilla

Method:
Measure the sour cream. Ideally, it shouldn’t be refrigerator-cold when you use it in this recipe. You can either scrape it into a small bowl, cover it with plastic wrap, and let it stand at room temperature for 30 to 60 minutes, stirring occasionally, or you can microwave it for very short intervals (about 10 seconds) at medium (50%) power, stirring well between intervals, until it is just barely warm.

In medium microwaveable bowl, combine finely chopped chocolates and salt. Microwave at medium (50%) power for one minute. Stir thoroughly. Continue to microwave at medium (50%) power for shorter intervals until chocolate is almost melted. Stir until completely melted and smooth.

All at once, add sour cream to chocolate mixture. With small whisk or slotted spoon, stir briskly to mix thoroughly. Scrape bottom and sides of bowl with rubber spatula. Mixture should be completely smooth, but if sour cream was too cold when it was added, mixture will lump. If this occurs, microwave for very short intervals (about 10 seconds) at medium (50%) power, stirring well after each, just until lumps melt and mixture is completely smooth. Stir or whisk in water, one tablespoon at a time, then stir in vanilla.

Chill topping for at least 90 minutes before using. To store, cover bowl with a centered circle of paper toweling about 1 inch larger in diameter than top of bowl, then cover tightly with plastic wrap (the paper towel will collect any condensation that forms, preventing it from dripping back into the topping). Stir before using; use within three or four days of making.

 

©Stephanie Zonis provides the above information to anyone, but retains copyright on all text. This means that you may not: distribute the text to others without the express written permission of Stephanie Zonis; "mirror" or include this information on your own server or documents without my permission; modify or re-use the text on this system. You MAY: print copies of the information for your own personal use; store the files on your own computer for your personal use only; reference hypertext documents on this server from your own documents.

  • The Classic Bombe is Back!
  • Forum: Perfect Chocolate Cake

  • ...Published: June 2005
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