When I made my dark chocolate frosting, I used about three tablespoons of butter, four ounces of unsweetened chocolate, five tablespoons of the heated milk, two and a half cups full of sifted confectioner’s sugar, one fourth teaspoon of salt and a half teaspoon of vanilla. But I couldn’t figure out how to use the dark chocolate and in what quantity. Will you be able to tell me about the complete preparation of the dark chocolate frosting along with its ingredients? Most importantly, can I, at all top my vanilla meringue recipe with some dark chocolate frosting?
Can I top the vanilla meringue recipe with some dark chocolate frosting?
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