A rich, but simple frosting using chocolate. As seen on Cherry Kisses!
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- 65g Sugar
- 25g Flour Type 45 or Cream Plain Flour
- 3 Teaspoons of Cocoa Powder
- 70g Dark Chocolate
- 100ml Whole Milk
- 110g Butter (room temperature)
- Mix flour, cocoa and sugar in a pan, add milk slowly while have it on low heat. Stir milk into your dry ingredients, it should not form too many lumps. As soon as all the milk is added, set to higher heat and cook out the mixture. It should now have turned into a thick and smooth pudding, if parts of it remove from the pan easily and do not stick, transfer the pudding into a bowl and let it cool. Should you have too many lumps, you can put your mixture through a fine siff. Cover your bowl completely in plastic wrapper, which will prevent the mass from forming a crust.
- If you do not want to wait too long, put the well covered bowl into a fridge. Otherwise let it cool by room temperature.
- Chop your dark chocolate into pieces and melt it gently on low heat in a bowl put over a pot filled with water. Bowl should not sit in water directly, also take care that your water is not cooking. As soon as the chocolate is melted, take it of the stove and let it cool.
- As soon as your pudding is cooled to room temperature, whisk your butter in your electric beater or kitchen machine until it is soft and creamy. Add the pudding spoon by spoon into the butter while your machine is still beating on low speed. If all is in the mixing bowl, put it onto high speed for about a minute - scrape down the sides of your bowl and maybe the bottom so all is combined properly. Mix for another 30 seconds on high speed. After that, slow down again and add the cooled down, melted chocolate. If it is completely added, go back to high speed for about 2 minutes. You can then check the frosting if it has the consistency you like and it feels velvety between your fingers. If it is not to your liking, beat for another minute and check again.
- If it is too runny you can sift in some cocoa powder. Also add some flavouring if you want to.
- Use the frosting on your cakes or desserts and enjoy the rich flavours!
- Frosting is enough for about 12 cupcakes.
- If you do not have creamy flour, sift it one or two times before you use it for your frosting.
- Make sure the melted chocolate is not to hot, otherwise you will have soup in your bowl and gone is your frosting.
- I usually put the finished frosting into the fridge again before using it and let it cool for 15 to 30 minutes. Then I take it out again, mix it with the machine for 30 to 60 seconds and transfer it to the piping bag or directly onto my cake.
Adapted from Our Best Bites
Adapted from Our Best Bites
La Petite Cerise http://lapetitecerise.com/