Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.


Chocolate Icing

  • Yield: About 4 cups


  • 1/2 pound semi-sweet chocolate, roughly chopped
  • 3/4 cup heavy cream
  • 3 tablespoons dark corn syrup, plus more to taste


  • In a large bowl, place the chocolate and set aside.
  • In a small saucepan, whisk together the cream and corn syrup and bring to a boil. Pour the cream mixture into the bowl of chocolate and immediately whisk together until smooth.
  • Preparation Time: about 1 hour and 20 minutes.