1-1/3 c Sour cream
1/4 c confectioners' sugar (if lumpy, sift before measuring)
13 ingots (0.7 oz. each) Omanhene dark milk chocolate, chopped
Few grains Salt
In a small bowl, combine first two ingredients; stir well. Allow to stand at room temperature just until no longer cold (if sour cream is cold when added to chocolate, frosting will lump).
In medium heat proof bowl, combine chocolate and salt. Place over hot water on low heat; whisk often until almost melted. Remove from heat and hot water and whisk until smooth. All at once, add sour cream-sugar; whisk briskly until smooth, scraping bowl bottom and sides often to blend well. If frosting does lump, place briefly over hot water on low heat, whisking constantly just until smooth. Use at once. Swirl or "spike" frosting if desired.
Reprinted with permission from Omanhene Cocoa Bean Company
Desserts Made from Ghananian Chocolate
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This page modified January 2007
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