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Chocolate Glaze For Petits Fours's picture
  Unsweetened chocolate 1 Ounce
  Shortening 1 Teaspoon
  Icing sugar 1 Cup (16 tbs), sifted
  Salt 1⁄8 Teaspoon
  Vanilla 1⁄4 Teaspoon
  Boiling water 2 Tablespoon

Melt chocolate and shortening together.
Add icing sugar, salt and vanilla, then boiling water gradually.
Beat well.
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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 968 Calories from Fat 170

% Daily Value*

Total Fat 20 g30.8%

Saturated Fat 10.5 g52.3%

Trans Fat 0.7 g

Cholesterol 0 mg

Sodium 252.9 mg10.5%

Total Carbohydrates 208 g69.3%

Dietary Fiber 4.7 g18.8%

Sugars 196.2 g

Protein 4 g7.3%

Vitamin A Vitamin C

Calcium 3.2% Iron 27.7%

*Based on a 2000 Calorie diet

Chocolate Glaze For Petits Fours Recipe