Nigella Chocolate Fudge Icing​ ​Recipe

Rain again. Flickering light through the window, and the house smelled faintly of yesterday’s coffee. I hadn’t planned to bake. But I found a half-made sponge and remembered the jar of cocoa I never put back properly. That was all the prompting I needed. Something soft, rich, and quiet—icing that comforts more than it decorates.

A Look at Nigella’s Version

Nigella’s icing is what I imagine silk would taste like if it were made of chocolate. She starts with milk chocolate,soft, not bitter,and stirs it gently over a barely simmering pan until it relaxes into shine. Butter goes in next, lots of it, then icing sugar and cocoa sifted like snow. A touch of milk, a final stir. It’s generous, glossy, utterly unapologetic.

What I Did Differently

I didn’t sift the cocoa. Couldn’t be bothered, really.
Used dark chocolate, because that’s what I found in the tin behind the caster sugar.
And I melted it in the microwave—slowly, carefully, with one eye on the cat who’d taken over the chopping board again.
I added a splash of strong coffee instead of milk. Just felt right. And I used unsalted butter but threw in a pinch of sea salt. Because, balance.

The Result (Honestly?)

It was thick. Velvet-thick. Deep in flavour, with the sort of bitterness that feels grown-up but not unkind. I meant to frost the whole cake, but I stopped halfway, sat down with the bowl, and ate it with a spoon. Just me, the icing, and Nina Simone in the background. The sponge could wait.

How To Make Chocolate Fudge Icing (My Way)

1. Melt the Chocolate: Break the chocolate into smallish pieces and melt it slowly—either over a pan of simmering water or in short bursts in the microwave, stirring between each one like you mean it.
2. Let It Cool a Bit: Don’t skip this. Hot chocolate will ruin everything. Let it sit quietly for a few minutes, like a bath that’s too hot at first.
3. Mix the Butter and Sugar: Soften the butter in a wide bowl. Add the icing sugar and mash it in with a spatula first so it doesn’t snowstorm the kitchen. Then whisk until smooth and pale, like icing dreams of being.
4. Bring It All Together: Sift in the cocoa (or don’t, I didn’t), add your melted chocolate, and a tablespoon or two of milk,or coffee, if that’s what you’re holding. Mix until it sighs into smoothness.
5. Use It (or Don’t): Frost a cake. A biscuit. Your finger. Eat it straight from the bowl while standing barefoot in the kitchen. I did.

Gentle Kitchen Wisdom

• Soft butter makes all the difference. Leave it out in the morning if you think you might need icing by tea.
• Don’t rush the melting. Burnt chocolate smells like regret.
• If it looks split, whisk it like you’re trying to make amends.
• Keeps in the fridge for a week, covered. Let it come to room temp and stir it back to life before using.

Keeping the Leftovers

• Fridge: Covered, it’ll keep for days. A week, maybe more. Scoop what you need, warm it gently.
• Freezer: Haven’t tried. I rarely have leftovers of this.

Closing Thought

Sometimes the icing is the main event. And sometimes, you just need something chocolatey and quiet to get through the afternoon.

Try More Nigella Lawson Recipes:

• Nigella Chocolate Fudge Cake
• Nigella Chocolate Fondant ​Recipe
• Nigella Chocolate Salami