Here is the recipe for a light-as-a-feather chocolate frosting.

Chocolate frosting for cakes and cupcakes:

  • 8 oz. (225 g) dark chocolate (62%-70% cocoa solids)
  • 2 1/4 cup (500 ml) heavy cream
  • 1 teaspoon vanilla extract

Put the chocolate into a blender.

Pour the cream into a saucepan and heat until it’s just starting to boil.

Finely chop the chocolate in the blender.

Now add the cream little by little, pulsing as you go.

Transfer the mixture to a clean mixing bowl.

Place the bowl in the fridge for about 2 hours, stirring every 30 minutes.

When the chocolate cream is slightly set, start whisking.

Whisk well, but do not overmix.

This frosting is light as a feather, quite chocolatey but not too sweet.


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