NO-ICING SUGAR ICING

FOR THE SUGAR-CONSCIOUS Child-Friendly

This icing is very good dribbled over cakes or bars.  Dip the tops of cupcakes into it to make a thin chocolate coating which cracks when bitten into.  Use it as a chocolate sauce over ice cream or a coating for frozen banana chunks.

It's not expensive: the cost of a 100gm 70% chocolate bar, some milk or single cream and sprinkles if you want them.  All in, about £1.50.


Ingred:
1 100gm 70% chocolate bar, dark, milk or a combination 
120 ml milk or (if no cholesterol worries) single cream
sprinkles (opt)

Method

1. Melt chocolate in a bowl over simmering water; the water should not touch the bowl.
2. Off the heat, add milk or cream.  Blend well.
3. Drizzle over baked goods or use as a dip.
4. Use leftovers as a chocolate sauce.

This recipe and this advice has been developed by B  Lee/ Bright Sun Enterprises.  They may not be reproduced, in any form, without the author's written permission.