D for Dark Chocolate Frosting

When it came to the letter D, I was really elated as it so happened that I had managed to cover 3 letters in one shot. It was Amma’s birthday and I had planned on making 2 different cakes with different frosting. Though I was able to salvage 2 letters from that cooking expedition, I had to forgo one dish because I didn’t plan my BM theme that was happening. so Honey with Chocolate Chip Cake was sacrificed.
However I managed to save the other two and none more happy than me. When I was planning to make a different frosting from my current crazy being Chocolate Ganache, I decided to use Dark Chocolate as the main. Rather I was forced to use it, as my milk chocolate got over and all I had with me were Dark Chocolate bars. So thought of mixing up condensed milk and the result was amazing. Until I had done it and seen how everybody loved this frosting more, I had no clue of using it. I had simply clicked pictures of the frosting as well. Only later I realized that I could use this for D under Misc, Condiment section.
Dark Chocolate Frosting
Dark Chocolate Frosting
Best part is, the leftovers never get wasted. Kids were more than
willing to lick it as such and they wanted it in different avatars.
Konda remembered about it and asked for the same at a later point. Last
night Konda walked in and asks me why I haven’t been making anything
chocolate for them. I told her that I might be doing it later but not
right away. She was giving me weird looks, with the way things have been
at home off late I haven’t have cooked much.
So for D it is Dark Chocolate Frosting!
This frosting is completely made with just Dark Chocolate, you could combine milk chocolate to make it less bitter.

Dark Chocolate Frosting

Ingredients Needed

Dark Chocolate compound, grated – 1/2 cup
Condensed Milk – 3 tbsp
Sugar – 1/2 cup
Cream – 3/4 cup
Butter – 2 tbsp

How to make the Dark Chocolate Frosting

Melt the chocolate in mw for 1 min. Then over a pan, mix all the ingredients and cook over simmer. Temper well for the frosting to set.

When it is almost cooled, use it for frosting over the cake.

Notes:

If you prefer to reduce the bitterness, use 1/4 cup of milk chocolate compound. Both can be melted together in the MW, before being tempered over double pan.

I used this to frost the Honey Chocolate Cake with Chocolate Chip

Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32

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29 comments

  1. I love dark chocolate ..in fact I normally use only dark chocolate only..somehow I don't find it bitter. .suddenly I am craving for that chocolaty frosting..I can lick it off..no guilt..I will burn off the calories:))

  2. Do you need sugar as well when you add condensed milk? I saw that it was only 3 tbsp, I guess thats why you have added it. Also, sugar can be granulated sugar as well – right? I might make this soon – looks too tempting!

  3. Rajani, Actually I ran out of condensed milk that day and since I used only dark chocolate initially it was way too bitter. Considering it was for others, I was forced to add the sugar.

    Subsequently I have made with just condensed milk and a little mix of milk compound without using sugar. That tasted great as well. Since these pictures were with just dark chocolate, I thought I should mention only that..:)

  4. I remember the post of the cake. It was amazing and this frosting its too good not to make it. Like you I will have help in cleaning up the pots, pans and all the implements that I will be using to make this frosting. Well makes washing up lot easier.:)

  5. Just reading the name honey choco chip cake is making me drool. This is a wonderful frosting that I am going to try and yes, i too have help here cleaning the utensils used to prepare the frosting 🙂

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