The ultimate chocolate frosting – rich and creamy without being overbearingly sweet or fatty. This decadent frosting combines velvety cream cheese with smooth dark chocolate, balanced perfectly with a touch of extra sweetness. It spreads beautifully and adds a luxurious finish to cakes, cupcakes, or brownies. Our pick - spread thickly on our Moistest Chocolate Cake pictured (free recipe here!).
The Thermomix machine or other brand of thermo cooker makes this recipe so easy, as we're able to precisely melt our chocolate and then blend it to smooth perfection in mere minutes - without your thermo the double boiler required to melt your chocolate would make this recipe too arduous for my quick-and-easy approach to cooking!
One important note here - the recipe requires you to warm up the icing to melt the chocolate... don't taste the icing at this point, it definitely tastes funny warm! But once it's chilled it's perfection. You'll also want to cool it to room temperature before using to ensure the perfect spread-ability.
Makes 2 cups
+vegetarian
+egg free
+nut free
+soy free (option)
+gluten free
Ingredients
150g white sugar (caster sugar also fine)
200g dark chocolate buttons, or roughly broken if a block
250g block cream cheese, cut into 2cm cubes (not the spreadable type)
- Place sugar in TC bowl, mill for 10 seconds, speed 9.
- Add chocolate, melt for 10 minutes, 60°C, speed 3.
- Add cream cheese, mix for 1 minute, speed 6. Scrape down sides (this is the best spatula for this!).
- Mix for 10 seconds, speed 6.
Allow frosting to cool to room temperature before spreading thickly on your cake! If you're making it in advance, refrigerate and then pull out of the fridge an hour before wanting to frost.
