I need a recipe for chocolate icing from scratch without cocoa powder Please help!?

Please help me!I need a recipe for chocolate icing from scratch without cocoa powder Please help!?
Via Smitten Kitchen:





Chocolate Sour Cream Frosting


Adapted from The Dessert Bible





Only cooking note: Be sure that your sour cream is at room temperature before you make the frosting. I did not (the original recipe does not warn of this) and just as I poured in the melted chocolate, my super buzzed on my apartment door to check on my always-malfunctioning oven and when I鈥檇 returned minutes later, the chocolate had seized a little, leaving little bits (like chocolate chips!) throughout my frosting. These could have been strained out but I decided they made the cake more rustic. Nevertheless, room temperature sour cream 鈥?a temperature closer to the tepid chocolate 鈥?should allow you to avoid this, ringing doorbells or not.





Makes 5 cups of frosting, or enough to frost and fill a two layer 9-inch cake





15 ounces semisweet or bittersweet chocolate, chopped


1 1/4 teaspoons instant espresso (optional, but can be used to pick up the flavor of average chocolate)


2 1/4 cups sour cream, at room temperature


1/4 to 1/2 cup light corn syrup


3/4 teaspoon vanilla extract





Combine the chocolate and espresso powder, if using, in the top of a double-boiler or in a heatproof bowl over simmering water. Stir until the chocolate is melted. (Alternately, you can melt the chocolate in a microwave for 30 seconds, stirring well, and then heating in 15 second increments, stirring between each, until the chocolate is melted.) Remove from heat and let chocolate cool until tepid.





Whisk together the sour cream, 1/4 cup of the corn syrup and vanilla extract until combined. Add the tepid chocolate slowly and stir quickly until the mixture is uniform. Taste for sweetness, and if needed, add additional corn syrup in one tablespoon increments until desired level of sweetness is achieved.





Let cool in the refrigerator until the frosting is a spreadable consistency. This should not take more than 30 minutes. Should the frosting become too thick or stiff, just leave it out until it softens again.I need a recipe for chocolate icing from scratch without cocoa powder Please help!?
Never-fail Fudge Frosting





1/2 cup salted butter


1 cup white sugar


1/3 cup cream


1/2 cup chocolate chips


1 teaspoon vanilla extract


1/2 cup chopped pecans (optional)





Place butter, sugar and cream into a medium size saucepan. Bring the mixture to a boil stirring constantly. Turn down the heat to medium and cook for 2 minutes. Add the half cup chocolate chips, stir them in and remove the saucepan from the heat. Stir in the vanilla and the pecans if you decided to use them.





Pour the frosting on the cake and spread it out quickly with


a spatula. If you're pouring it on a warm cake or a cold cake, just grab the pan and tip it so the frosting covers the whole top. If you want this frosting to cool in a big hurry just slip it in the refrigerator uncovered for a half hour or so.





Glossy Chocolate Sour Cream Frosting





1 1/2 cups chocolate chips


3/4 sour cream


2 cups powdered sugar


1 tsp vanilla





Melt chocolate chips in top of double boiler over hot, not boiling water, stirring constantly until completely melted. Remove from heat, beat in sour cream, powdered sugar and vanilla.
Chocolate Frosting





24 oz semisweet chocolate chips


1陆 cups heavy cream


2 Tbsp light corn syrup


陆 tsp pure vanilla extract


4 Tbsp (陆 stick) unsalted butter, room temp





For the frosting, place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened. Spread the frosting evenly on the cake.





--Ina Garten
Chocolate Ganache


Ganache is suitable for biscuits, pastries and cakes. It鈥檚 made with butter and cream, so it鈥檚 a sweet icing that isn鈥檛 too cocoa-heavy.








You need:











280g good-quality chocolate (dark, milk or white all work)


140ml double cream


40g butter, softened








In a saucepan, bring the cream gently to boiling point. Break up the chocolate and put it into a clean mixing bowl, then pour over the hot cream, stirring lightly to combine. Now start adding the butter, a little at a time, until it鈥檚 all incorporated. Don鈥檛 beat the icing too much. Set aside to thicken slightly before spreading onto your cake or biscuits.

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