Delicious chocolate frosting
- just under 1 cup (110 g) cocoa powder
- 1 cup (235 ml) boiling water
- 2 teaspoons pure vanilla extract
- 7 oz. (200 g) dark chocolate
- 1 cup (240 g) regular sugar
- 1/4 cup water
- 2/3 cup (145 ml) heavy cream
- 2 1/2 tablespoons (35 g) unsalted butter
Put the cocoa powder and vanilla extract into a bowl, then pour over the boiling water.
Stir well and set aside for 30 minutes.
Put the sugar and 1/4 cup (60 ml) water into a saucepan.
Stir until everything is well blended. Make sure you have the cream at hand.
Bring the sugar syrup to the boil on a medium/high heat, do not stir at this point.
After about 5 minutes the syrup should have a rich amber color, as shown on the photo below.
The temperature at this point is approximately 370 F (188 C).
Remove the pan from the heat, then add half of the cream.
Add the rest of the cream and return the pan to the heat, medium/low temperature.
Leave it on the heat until you can see that the mixture is smooth.
Now stir in the butter.
Put the dark chocolate into a mixing bowl with the warm caramel.
Now add the cocoa mixture.
Beat until everything is well blended.
One of the best chocolate frostings in the universe…
Transfer to a bowl and set aside for one hour. After one hour, cover the bowl with plastic wrap and leave at room temperature for at least 5 hours.
Don’t be tempted to put it in the refrigerator!
When those 5 hours have passed you’re left with a chocolate frosting which is just out of this world…
Ready to use – enjoy!