Chocolate Glaze For Petits Fours
|Unsweetened chocolate||1 Ounce|
|Icing sugar||1 Cup (16 tbs), sifted|
|Boiling water||2 Tablespoon|
Melt chocolate and shortening together.
Add icing sugar, salt and vanilla, then boiling water gradually.
Set over hot, not boiling water.
Brush any crumbs off the small cakes before frosting.
Hold each on a fork, and with a small spoon spread top and sides carefully with the warm frosting.
PASTEL ICING: Melt 2 tablespoons red-currant jelly in a small saucepan and stir in enough sifted icing sugar to make a smooth runny consistency.
Add a drop or two of rose coloring.
Keep soft over hot water while frosting as for Chocolate Glaze.
Any color of jelly may be used to create pastel shades; mint, wine, cherry or even fruit-flavored ice-cream topping.