Chocolate Fudge Frosting



2 cups milk

2 tablespoons all-purpose flour

8 ounces (2 sticks) cold unsalted butter

1 cup confectioners' sugar

1 teaspoon pure vanilla extract

2 ounces unsweetened chocolate, melted and cooled slightly.

Put the milk in a saucepan and whisk in the flour. Bring to a simmer over medium heat and simmer until thickened, about 5 minutes, whisking often. Strain and cool to room temperature.

Cream the butter, sugar, and vanilla in a mixer fitted with a paddle attachment until light and very fluffy. Add the cooled thickened milk and mix until smooth. Drizzle in the melted chocolate and continue whipping until well blended.

Global Gourmet Fudge Frosting:

* 1/4 pound (1 stick) unsalted butter, cut into 6 pieces

* 1/2 cup granulated sugar

* 1/2 cup half-and-half

* 4 ounces semisweet chocolate, chopped

* 4 ounces unsweetened chocolate, chopped

* 2 cups powdered sugar, sifted

* 1 teaspoon vanilla extract

* 2 teaspoons instant decaffeinated coffee dissolved in 1 tablespoon water

Prepare the Fudge Frosting

1. Put the butter, granulated sugar, and half-and-half in a medium saucepan and heat over medium heat until the butter melts and the sugar dissolves, stirring occasionally. Increase the heat to medium-high and simmer the mixture for 1 minute, stirring constantly. Small bubbles will form around the edge of the pan. Remove the saucepan from the heat. Add the semisweet and unsweetened chocolate and stir the mixture until it is smooth and all of the chocolate is melted. Return the saucepan to low heat for 1 minute, if necessary, to melt the chocolate completely.

2. Pour the chocolate mixture into the large bowl of an electric mixer. Add the powdered sugar, vanilla, and dissolved coffee and mix on low speed just to incorporate the powdered sugar. Press plastic wrap onto the surface of the mixture and refrigerate until it is cool to the touch, about 35 minutes. Stir occasionally to ensure the mixture cools throughout. Makes about 2-1/2 cups.

3. Beat the cooled chocolate mixture on medium-high for 1 minute, or until the frosting is creamy and lightens slightly in color. Use a thin metal spatula to spread the frosting over the top of the cake. Run the rounded tip of the spatula across the top of the frosting, in one direction, to form a ridged pattern on the frosting. Slide the cake onto a serving plate or piece of cardboard covered with aluminum foil.

Good Advice:

Chop the chocolate into small pieces, 1/4 to 1/2 inch, so it melts evenly in the hot mixture.

When the powdered sugar is mixed with the warm chocolate mixture, it melts the powdered sugar slightly and produces a frosting with a smooth texture.

If you have a frozen 9-inch square cake in the freezer, you can spread the frosting over the frozen cake.

The fudge frosting will be the same dark, rich chocolate color as the cake.

Doubling The Recipe:

Use two cakes and double the remaining ingredients.

Chocolate Mousse:

Put a three-quart mould in a wooden pail, first lining the bottom with fine ice and a thin layer of coarse salt. Pack the space between the mould and the pail solidly with fine ice and coarse salt, using two quarts of salt and ice enough to fill the space.

Whip one quart of cream, and drain it in a sieve. Whip again all the cream that drains through. Put in a small pan one ounce of Walter Baker & Co.'s Premium No.1 Chocolate, three tablespoonfuls of sugar and one of boiling water, and stir over ahot fire until smooth and glossy.

Add three tablespoonfuls of cream. Sprinkle a cupful of powdered sugar over thewhipped cream. Pour the chocolate in a thin stream into the cream, and stir gentlyuntil well mixed. Wipe out the chilled mould, and turn the cream into it.

Cover, and then place a little ice lightly on top. Wet a piece of carpet in water, and cover the top of the pail. Set away for three or four hours; then take the mould fromthe ice, dip it in cold water, wipe, and then turn the mousse out on a flat dish.