The marathon was quite hard, if you consider that we made it hard by having theme specific weeks. However the way everybody has contributed, clearly showed they still have lots to share more. Which is why we have another month long Marathon to be scheduled during September. If you are interested, do drop in an email.
Now coming to the final post, I saved this up for the final day and what’s without sweet to celebrate. This time it’s the topping that’s used a way to celebrate! In fact this is more apt because this was what my kids were licking off, long after the cake and ice cream got over. I made quite a big batch of this Sauce and wanted to use on different desserts. Somehow Konda convinced that she would prefer to eat it as such. So that’s what I allowed her to do finally.
Once again I would thank to thank my BM members for a fantastic blogging.
This was used as topping for the Chocolate Ice Cream
Chocolate Sauce for Frosting / Topping
Butter – 2 tsp.
Powdered sugar – 1/2 cup
Cooking chocolate – 2 -3 slab
Cocoa powder – 2 tsp.
Fresh cream – 2 – 3 tsp.
How to make the Sauce
Take a thick bottom pan, add all the ingredients except the cream. On a low flame, start melting the butter.
When the butter melts along with cooking chocolate, everything becomes liquid. When the liquid starts to become thick, remove from fire and add cream.
Whip well to a smooth paste.
When this cools down, it becomes really thick. This is very much like the chocolate ganache
Can be used as topping for Ice creams, cakes etc.
When you increase the cream more and beat it further, on cooling it settles as thick layer of topping.
Logo courtesy : Preeti