As I wrote in my previous blog-post I’m not a fan of buttercream.
I love light and fluffy creams, frosting you just want to dive in and eat with a spoon.
For the longer times, I have tried to come-up with a chocolate frosting that is light and fluffy and that taste like dark chocolate mousse, and that is great to pipe on cupcakes, and holds its shape and does not contain butter.

It came to me the other day when I was making dark chocolate ice-cream and made a dark chocolate syrup for the ice-cream base, and I thought why not try to blend this with my favorite frosting, “Manuela’s fluffy vanilla frosting” that you can find here.
I did it the next day and my goodness, it was just like eating dark chocolate mousse.
It was light, it was so fluffy and you get this beautiful shiny dark brown frosting, it piped well and tasted amazing.

A few notes if you are planning to make this frosting; Make sure you use cold heavy cream, and cold mascarpone, and make sure the syrup is totally cooled before you blend it with the cream.
If you live in a warm country, you might want to put the cream and mascarpone in the freezer for 10 minutes before you whisk it fluffy.
I use, Valrhona cocoa powder in this recipe it is 100 % cocoa powder and it is darker than store-bought, if you are using another brand, yours might end up lighter in color and different in taste, and the same goes for the chocolate you are using, I used 70% Valrhona chocolate in this recipe.

Btw; the cupcakes I piped the frosting on is called “Love Manuela´s vanilla cupcake” You can find it on page 91 in my new baking book, that you can order here.

 

CHOCOLATE SYRUP

  • 125 GRAM UNSWEETENED COCOA POWDER
  • 160 ML BREWED COFFEE
  • 150 GRAM SUGAR
  • 60 GRAM DARK CHOCOLATE 55 % – 70 %

 

MANUELA’S FLUFFY DARK CHOCOLATE FROSTING

  • 2 ¼ CUPS (500 ML) HEAVY CREAM, COLD
  • 1 CUP (240 G) MASCARPONE, COLD
  • 1 ¾ CUPS (195 G) POWDERED’ SUGAR, SIFTED*
  • 2 TEASPOONS VANILLA BEAN PASTE OR VANILLA EXTRACT
  • CHOCOLATE SYRUP

 

PREPARATION, FOR THE SYRUP

  1. Combine cocoa, coffee, and sugar in a small saucepan.
  2. Bring to a boil over medium heat, stirring constantly to dissolve the sugar.
  3. Boil until the syrup begins to bubble, then immediately move from the heat.
  4. Pour the syrup over the chocolate, with a whisk stir the syrup until smooth.
  5. Cool for 10 minutes.

 

PREPARATION, FOR MANUELA’S FLUFFY DARK CHOCOLATE FROSTING

  1. In bowl add, cold mascarpone, cold heavy cream, and powdered sugar
  2. Whisk until fluffy, or until you have a stable cream base.
  3. Add in the vanilla bean paste or vanilla extract, and combine.
  4. Add in the chocolate syrup and with a spatula combine, until no white streaks of cream are left in the frosting.
  5. Pipe the cream on cupcakes and enjoy!

 

Have a beautiful day you all.

 

39 Comments

  1. Hi Manuela,
    Should the chocolate syrup be in liquid form after it’s cooled down.

    Mine was like a ganache consistency , instead of liquid .

  2. Love your recipes Manuela
    One thing I always wonder aboout is why do you prefer using wisk in place of stand mixer ,? Any tricks in wisking it with hand ?

  3. Kan denne frostingen brukes til å dekorere en sjokoladekake i ballerinabamse-form?
    Kan evt Fluffy vanilla frosting brukes?

  4. It’s very good recipe. Thank you Manuela. ???? I also love this kind of cream than buttercream. I’d like to ask you that van I use

  5. I just wanted to ask that can I use this cream filling a wedding cake because of the hot weather? Under the fondant i use regular buttercream. Thanks your answer in advance.

  6. Can this be made ahead and kept in the fridge or freezer?for how long and how would I best bring it back to a pipable/spreadable consiatancy? Thank you so much. Ordering your book soon I think 🙂 going to try a few recipes youhave available here first.

  7. I love that this recipe has no butter, but I’m curious as to whether it can withstand heat because it’s hot where I live and I’d love to try this recipe.

  8. Hi Manuela
    I made this recipe two weeks ago, but i encountered a problem when making the chocolate syrup. The amount of liquid compared to the cocoa and sugar forms a thick paste that stuck to the pan whilst on medium heat and i had to throw it and make another one with more coffee to have it in a somewhat liquid form. The frosting turned out delicious but it wasn’t as stable as your fluffy vanilla frosting so I couldn’t frost my cake without feeling that the layers were moving. So can you show us a detailed video of how the chocolate syrup is made, or check if the ratios are correct

    • I thought i showed it in the video, the paste is thick, you need to cool it completly down, otherwise it will be runny if you add the paste when it is still hot!

      • I just made this! I also thought the ratios were wrong at first, because it seemed very dry and clumpy. But I just kept stirring using a rubber spatula. As it heated, it started to all incorporate nicely together and loosen a but. Turned out beautiful and glossy! Trust the recipe!

  9. Hei. Går det å farge denne frostingen, f.eks. Svart? Hvis ikke, hvilke frosting ville du anbefalt til en sjokoladekake med denne frostingen som fyll? Er hvit sjokolade frosting god til?

  10. Hey!! I love, love, love your videos.
    This may sound weird but I’m new at this. I just needed to know the recipe for the coffee. I don’t make coffee. I just buy it from Dunkin Donuts. Also, can I pipe roses using 1M on a cake?
    Thanks so much

  11. Is there a substitute for mascarpone please?? Also, can I do large quantity of frosting and store some for future use?

  12. Hello, I am making your frosting, the chocolate syrup recipe calls for:
    60 GRAM DARK CHOCOLATE 55 % – 70 %
    Is this sweetened or unsweetened ?

  13. Hi Manuela
    I made the frosting following the recipe well. It however the frosting turned out the consistency of melting ice cream. How would you suggest that i save this frosting?
    Thank you

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