BITTERSWEET CHOCOLATE FROSTING
(from cocoabliss’s recipe box)
To go with chocolate rapsberry cupcakes. Also a good truffle/ganache recipe.
Cocoabliss tip: since this is a ganache recipe, incorporating air with the mixer will reduce the shelf life of the icing. If it’s not a concern, fine. If it is, try mixing with an immersion blender, taking care to burp it as you plunge it into the mix, or simply mix by hand with a spatule or spoon, staying at the centre of the mixture to gradually create an emulsion. This will make a perfectly smooth ganache/icing that can be applied with an offset spatule or piping bag.
Source: Same as chocolate rapsberry cupcakes
Categories: CHOCOLATE!, cupcakes, ganache, icing, not tried, truffles
Ingredients
- 1/4 cup clover honey
- 8 ounces 60 percent cocoa bittersweet chocolate, coarsely chopped
- 1 cup heavy whipping cream
- 2 tablespoons seedless raspberry jam, optional
Directions
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Combine honey and chocolate in a medium bowl, set aside. In small, heavy pan, heat whipping cream over medium heat until bubbles just begin to form. Pour over honey-chocolate mixture and allow to stand for 2 minutes. Stir until smooth; cool. Refrigerate until chilled, 1 to 2 hours.
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With an electric mixer, beat chocolate mixture until frosting is fluffy. Note: Any mild-flavored honey such as clover may be used.