A Pastry Chef’s Trick for Extremely-Creamy Chocolate Frosting—No Eggs or Powdered Required

Again after I first began investigating methods to make an eggless chocolate mousse based mostly on do-it-yourself condensed milk, I did a number of trials that included a little bit butter whipped into the inky Dutch chocolate “pudding” base.

Many recipes for chocolate mousse soften darkish chocolate with butter to make a ganache, so the concept was completely pure by way of taste and richness, if not approach. By whipping cool butter into the bottom relatively than melting it with darkish chocolate, I would hoped to make an extra-fluffy form of mousse. What I acquired as an alternative was a chocolate buttercream.

Now, I’ve already printed a recipe for chocolate buttercream that I really like; it is roughly a basic Swiss buttercream made with a brown sugar meringue.

What units this mousse-like frosting aside is that it is eggless, making it a friendlier type for folk with allergic reactions, in addition to anybody not armed with the sheer quantity of eggs required for a Swiss or French buttercream. And, not like different dairy-forward frostings, reminiscent of German buttercream, this one comprises no cornstarch, a problematic ingredient for some youngsters with allergic reactions.

As a result of this frosting’s based mostly on dairy, it has an particularly creamy texture and taste, one which mellows the depth of Dutch cocoa into one thing splendidly delicate (suppose scorching cocoa or chocolate milk). Because it does not truly contain any darkish or milk chocolate, solely a small quantity of cocoa powder, it is a particularly reasonably priced chocolate frosting that also tastes tremendous luxe, a serious boon to these of us who can not help however consider recipes by way of meals value.

The method begins out an identical to that of my eggless chocolate mousse, with toasted sugar, Dutch cocoa powder, and a pinch of salt, all dissolved in a big pot with loads of milk and cream.

Then I carry the combination to a simmer and cook dinner, stirring consistently, till it reduces to an inky-black form of pudding.

I scrape it into a big baking dish to hurry the cooling course of and refrigerate till it is cool and thick, however not chilly—about 70°F (21°C). This step may be completed as much as per week upfront, during which case, after refrigeration, the pudding might want to stand at room temperature till warmed to about 70°F (21ºC).

Both method, I then switch the cool pudding to the bowl of a stand mixer fitted with a paddle attachment, together with some butter softened to the identical temperature, and beat them collectively till creamy and lightweight.

As with every frosting, the working temperature of this recipe will have an effect on its consistency and yield. When too chilly, it is going to be heavy, dense, and a little bit greasy, with a low general yield. So if it appears too stiff to unfold, or if it seems to be barely grainy or curdled, pop it over a simmering water bathtub for a number of seconds to knock off the nippiness, then re-whip. The consequence might be about 5 cups of a deliciously thick and creamy milk chocolate frosting that is spreadably easy, with a sweetness that is balanced by its wealthy chocolate taste.

Pair it with basic satan’s meals cake, chocolate skillet cake, and even Texas sheet cake, in case you can bear to half with the standard glaze.

June 2018

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