Vegan Chocolate Icing

I went to a Christmas pot luck party and found myself drawn to pretty plate on which was sitting a decadent looking chocolate cake with chocolate icing. I cut myself a slice and went weak in the knees. The cake was moist and chocolatey. But the icing! Not only did the icing form a smooth shiny top to the cake, but its flavor was more chocolatey than any chocolate icing I had ever tasted.

"Oh, that's the chocolate icing everyone in my book club has been raving about!" my friend at my side said.

Now the chocolate cake recipe I will write about elsewhere, because I think this vegan chocolate icing recipe needs an article all to itself. Once you find out how easy this vegan chocolate icing is to make and you have tasted how delicious it is, you will want to slather it over all kinds of confections, not just the chocolate cake.

You see, then, why I felt I needed to write an article singing the praises of chocolate icing, of all things! Vegan or no vegan, you're going to want to try this recipe. Wait til you see how few ingredients there are in it!

Vegan Chocolate Icing

2 cups semi-sweet chocolate chips          

1 cup coconut cream 

1. Melt the chocolate chips in a double boiler or you can melt them in the microwave, if you prefer.

2. Let the can of Thai coconut milk stand in the refrigerator so that the cream separates to the top of the can; open the can with a can opener, and scoop off the cream.

When the chocolate is melted, stir in the coconut cream. Spread over the cooled cake.

No one will mind if you lick the bowl. Then again, maybe you'd better share. Or hide in the closet with your bowl and a spoon. (You did ice the cake first, didn't you?)

So, that's it: two ingredients. Simple, right?

From what I've learned on the Amazon site, it's really important which country your coconut milk comes from. Some coconut milk is watered down and just doesn't have the fat content you need to make coconut cream. You don't want the coconut milk from Sri Lanka because it can be too thin. The coconut milk from Thailand tends to be of a better quality. 

If you are familiar with coconut milk and have another brand you rely on, by all means give it a try. However, be sure the coconut milk is thick enough that it will separate and make cream. The chocolate icing recipe won't work if you use thin coconut milk. 

So that's it: a simple recipe with only two ingredients, but a recipe that you are going to want to remember. 

I'll bet this vegan chocolate icing would be good on cup cakes and brownies. You could try it on banana slices or use it to dip cherries and strawberries into. I'm sure with a little imagination this vegan chocolate icing could be adapted for many uses, especially if you are a chocolaholic, like me.