
Creamy Chocolate Frosting (Creme dOr)

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Except for a little vanilla, this frosting contains the same ingredients (chocolate and cream) in the same proportions as ganache, but it is prepared differently-the chocolate is melted by itself and then folded with whipped cream. Because creme d'or is made with whipped cream, it should be folded just long enough to incorporate the chocolate or the cream will turn to butter. Creme dor is lighter and more like whipped cream than whipped ganache.
ingredients
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serves: 2
8 ounces bittersweet chocolate (coarsely chopped)
1 cup heavy cream
1 teaspoon vanilla extract
Nutrition Facts
Creamy Chocolate Frosting (Creme dOr)
Servings Per Recipe: 2
Amount per Serving
Calories: 788
- Total Fat: 61 g
- Saturated Fat: 36.6 g
- Trans Fat: 0 g
- Cholesterol: 82.2 mg
- Sodium: 41.1 mg
- Total Carbs: 70.4 g
- Dietary Fiber: 6.2 g
- Sugars: 58.7 g
- Protein: 5.7 g
preparation

Before coating a cake with hot icing, the cake should be sealed in one of two ways: First by coating the cake with half of the icing, refrigerating the cake until the icing hardens, and then covering with a second coat; or, by "crumb" coating the cake with a thin layer of frosting such as buttercream (use the same frosting that is in the cake), chilling the cake until the coating hardens, and then pouring over the hot glaze. Place the cake on a cake rack set on a sheet pan so you can reuse the glaze that runs off the cake. Allow the glaze to harden before serving.
comments
arlene
May 9, 2012