Chocolate Fudge Frosting
Rich, thick chocolate fudge frosting that’s smooth, creamy, and ready in just 10 minutes—perfect for cakes, cupcakes, and brownies.
Equipment
- Saucepan
Ingredients
- 200 grams Semi-Sweet Dark Chocolate
- 1 cup / 237 ml Heavy cream
- ½ cup / 115 g Unsalted Butter
- ⅓ cup / 28 g Cocoa powder
- 1 cup / 120 g Powdered sugar
- ½ tsp / 3 g Salt
- 1 tsp / 5 ml Vanilla Essence
- ¼ tsp / 0.25 g Instant Coffee
Instructions
- Put a saucepan on the stovetop at medium-low heat.
- Add heavy cream and let it simmer. Then, add cocoa powder, powdered sugar, instant coffee, vanilla essence, and salt. Stir continuously with a whisk.
- Add butter, chopped dark chocolate, to the mix and melt completely.
- Strain the mixture with a sieve into a bowl.
- Cover the bowl with plastic wrap and let it cool to room temperature.
- Refrigerate for 30 to 60 minutes, or longer, depending on your desired consistency.
Notes
- Frosting Too Runny: If your frosting is too warm or you used too much heavy cream, it might become runny. So, measure everything before using.
- Frosting Too Thick: Add more heavy cream or milk, or simply microwave the frosting to fix this issue.
- Grainy Frosting: You need to make sure all the ingredients are at room temperature when whipping up the frosting.
- Frosting Too Sweet: Add more salt or cocoa to lessen the sweetness.