"When spooned on top of a cake, boiled chocolate icing forms a much thicker layer than other types of frosting, acting as a fudge-like coating that flakes off in large, decadent chunks. It won't stay on the dessert so neatly as the spreads you might be used to, but it provides a unique and scrumptious flavor that you can't get anywhere else. And, of course, the recipe is simple, meaning you can whip it up yourself in almost no time without specialized equipment. All you need is a pot and a stovetop."
"The ingredients needed are a stick of unsalted butter, 3 cups of sugar, 1 ½ cups of milk, 1 teaspoon of vanilla extract, and 3 squares of baking chocolate (unsweetened is ideal, since it will be boiled alongside sugar). Combine all the components in a pan and stir until melted, brushing the sugar crystals from the sides of the pan with water."
Boiled chocolate icing originated in the early 20th century as a quick, low-ingredient topping. The icing creates a thick, fudge-like coating that flakes into large chunks rather than spreading smoothly. Typical ingredients are unsalted butter, sugar, milk, vanilla, and baking chocolate, with unsweetened chocolate preferred. The mixture is heated and stirred until melted, sugar crystals are brushed from the pan sides, then heated to about 238°F and cooled in ice water to about 120°F so it hardens. The hardened mixture is beaten and poured over a cake, and it cools quickly, so a sheet cake is ideal.
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