Chocolate Frosting Recipe
User Reviews
5
Chocolate Frosting Recipe
Description
The Chocolate Frosting Recipe calls for finely chopped bittersweet chocolate and heated heavy cream combined over a double boiler to form a warm ganache. Once cooled in the refrigerator, the chocolate mixture is whipped until it holds a soft but firm shape. Adding vanilla extract and a pinch of salt rounds out the flavor profile. The result is a frosting with a dense but creamy texture and a rich chocolate taste, suitable for coating layered cakes or cupcakes.
Whipping the ganache after chilling aerates it for a lighter consistency while retaining its richness. This frosting is best applied once it reaches room temperature to keep it spreadable without melting. The bittersweet chocolate base provides a balanced chocolate intensity rather than excessive sweetness.
To quicken the chilling step, you can use an ice bath to cool the ganache more rapidly. The recipe yields enough frosting to generously cover a 9-inch two-layer cake or at least two dozen cupcakes.
Unbeaten ganache can be stored refrigerated for up to five days and should be whipped again before use. Serving the frosting at room temperature maintains its ideal texture, though warm environments may soften it too much.
Ingredients
- 10 ounces bittersweet chocolate finely chopped (see note 1)
- 2 1/4 cups heavy cream (see note 2)
- 1 teaspoon vanilla extract
- 1 pinch salt optional (see note 3)
Instructions
- Set a glass or metal bowl over a pot of gently simmering water to create a double boiler (do not let the water touch the bowl). Add heavy cream to bowl and heat until the cream feels hot to the touch (140 to 150 degrees).
- Add chocolate and whisk until smooth. Remove the bowl from heat and place in refrigerator to cool, stirring occasionally, about 2 hours (see note 4 for how to use an ice bath).
- Stir in the vanilla and salt. In a stand mixer fit with the whisk attachment, or with an electric hand mixer, mix on medium-high speed until mixture is firm enough to hold a soft dollop. The frosting will continue to firm up as it sits.
Notes
- Use high-quality bittersweet chocolate with 60% to 70% cacao for best flavor.
- Heat heavy cream to about 140-150 degrees Fahrenheit before adding chocolate to ensure smooth ganache.
- Use an ice bath to speed up the cooling process before whipping the frosting.
- The recipe makes about 4 cups, enough for a 9-inch two-layer cake or around 24 cupcakes.
- Store unbeaten ganache covered in the refrigerator up to 5 days; whip again before use.
- Serve frosting at room temperature for best spreadability; avoid warm environments that soften it excessively.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Serving | 0.25 cup | |
| Calories | 219kcal | 11% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 47mg | 16% |
| Sodium | 17mg | 1% |
| Potassium | 126mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 501IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
