Fudgy, toothsome, and rich, this icing made a name for itself as one part of the duo adorning Hemstrought’s Bakery’s original Halfmoon Cookies.
Yield: makes enough icing for 30 halfmoon cookies
- 3 1⁄2 oz. bittersweet chocolate
- 3 1⁄2 oz. semisweet chocolate
- 1 Tbsp. butter
- 4 1⁄3 cups confectioners’ sugar, sifted
- 2 Tbsp. corn syrup
- 1 tsp. vanilla extract
- 1 pinch salt
- Melt bittersweet and semisweet chocolates and butter in the top of a double boiler over simmering water over medium heat. Add confectioners’ sugar, corn syrup, vanilla, salt, and 6 tbsp. boiling water; mix to a smooth, stiff paste with a rubber spatula. Thin icing with up to 8 tbsp. more boiling water. Icing should fall from a spoon in thick ribbons. Keep icing warm in a double boiler over low heat; or chill and rewarm gently in a double boiler over low heat when ready to use.