Video
Chocolate Fudge Frosting
Thick and fudgy chocolate frosting that's not too sweet and so easy to make without a mixer! This is the best chocolate frosting that I use instead of buttercream and everyone always comments that it's the best frosting they've ever had.
Ingredients
- 1 cup 237ml 35% whipping cream
- 3 tablespoon 45ml honey
- 2 tablespoon 28g unsalted butter
- ⅛ teaspoon salt
- 10 oz 284g dark chocolate finely chopped
- ½ cup 120ml sour cream
- ½ teaspoon pure vanilla extract
Instructions
- Chop chocolate. Finely chop the chocolate and place it in a medium bowl.
- Heat the cream and add to chocolate. Heat cream in a small saucepan until it comes to a boil. Remove from heat and pour it over the chocolate in the bowl. Add honey and butter. Add honey or corn syrup, butter, vanilla and salt.
- Use a whisk to gently stir (do not beat) until smooth and glossy. Stir in concentric circles starting from the center and working your way out to the edges. You will see it transform into a smooth dark glossy chocolate ganache. Add sour cream. Mix in sour cream gently.
- Cover the bowl and place it in the freezer and stir every 5 minutes until thickened but not stiff. It will take 30-40 minutes. If you use the fridge it will take over an hour. Place the bowl in the fridge for about 20 minutes until thickened. Do not leave it in much longer or it will set up firm. If it is still really runny, then place it back in the fridge for another 5 minutes.
- If you like a really dense fudgy frosting, you can stop here. But if you like it a bit billowy, then once thickened like warm pudding, beat with a whisk by hand for just a few seconds until thick and lightened a bit. Stop whisking if it starts to look matte and thick - just whip a few times but it should still stay glossy. It will firm up as you spread it.
