Recipe for Pure Chocolate Icing

Hope someone can help me with a pure rich Chocolate Icing????Got a beautiful Mud Cake and want pure chocolate but not sure if you have to mix with anything else.Thanks

nova40, IMO you're wanting/needing to make a ganache.Here's the recipe I use.....

Melt 125g dark chocolate with ½ cup cream in the microwave for 1 minute.Stir to combine, cool a little and then pour over the cake and smooth out.

There is another chocolate icing that you might like to consider - it's made with sour cream instead of the fresh cream.To find the recipe for that try doing a search here on this Trademe MB using e.g. chocolate icing as the Keywords and Anytime as the Date posted option.

Hope that helps.:-))

Thanks so much, you Chocolate ganache is this quiet runny or does it thicken up??

The chocolate ganache, when first made is quite runny (it can be used as a very yummy chocolate sauce) which is why the recipe states to let it "cool a little" but it definitely does thicken up and is a lovely icing - I allow the ganache to thicken up until it is sufficiently thick that it won't run off the cake.:-))

Thanks so much I will try this one out.... and let it cool before putting on cake... I suppose you could use this also in the Chocolate Fountain's for dipping...

...if you have no cream, i find kremelta works well...i grate about a tablespoon onto about 1/2 cup chocolate chips...put in the microwave for 15 sec...give a good mix...then in again for another 15 sec...then more as needed....usually i find less is better in the microwave...the kremelta melts faster than the chocolate and helps melt it too...it gives the surface of the chocolate icing a much more stable and firm finish...especially in this heat...

Ganache will taste good regardless of how you make it but sets better if you are careful not to heat the cream too much - make sure the cream only just reaches the boil (I prefer to do this in a saucepan as it's easier to control, but you can microwave) before added the chocolate, then you just need to stir for a while to melt it, adding a tiny bit of heat only if it stubbornly refuses to melt. It's all very technical but the molecules in the chocolate break down if it gets too hot - I made the ganache for years as above and wondered why sometimes it didn't set very well, turns out every so often it just got too hot. :-) Sorry if that's too much info - turned into a bit of a ramble, didn't it? Anyway, it'll taste delicious, ganache is amazing (and a little less cream to chocolate and you can roll truffles with it, add flavours to suit etc).