Chocolate Frosting

Ingredients

• 25 g (roughly 1/4 cup) unsweetened cocoa powder (the higher quality the better the chocolate flavor)

• 150 g (roughly 2/3 cup) granulated sugar

• 40 g (roughly 1/3 cup) all-purpose flour

• 1 cup of low-fat milk

• 2 sticks (1 cup) of room-temperature unsalted butter

• 1 pinch of salt

• 1 teaspoon vanilla extract

• 170 g 60% cocoa chocolate chopped into small pieces

Preparation

1. Chop 170 g of chocolate into small pieces.

2. In a small sauce pan, whisk together 25 g unsweetened cocoa powder, 150 g granulated sugar, 40 g all-purpose flour, and 1 cup of milk. Cook over a medium low heat while whisking constantly until it reaches a very thick pudding like consistency.

3. Remove from heat and strain through a fine-mesh strainer into a separate heat resistant bowl. Let the mixture cool to room temperature, then add plastic wrap to the surface and refrigerate for 45 minutes.

4. Using a double boiler, melt the 170 g of chocolate slowly and then remove from heat. Allow the chocolate to return to almost room temperature but ensure that it is still melted.

5. Meanwhile, mix the 2 sticks of butter in the bowl of a stand mixer on high for 3 minutes until it is light and fluffy. Add the pinch of salt and teaspoon of vanilla and beat to combine. Add the refrigerated chocolate mixture and beat on medium for 1 minute to combine. Scrape down the sides of the bowl with a spatula to ensure it is all mixed together. Finally, add the melted and cooled chocolate and beat on medium to combine. Again, scrape down the sides of the bowl with a spatula to ensure it is all mixed together.

6. Add the frosting to a piping back and refrigerate until you need it. Bring the frosting to room temperature when you are ready to pipe.

Notes

• Yield: 2 cups of frosting

• This goes well with yellow cake. A recipe can be found here.