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

December 1, 2024

7

Why It Works

In contrast to pure cocoa, which is acidic, Dutch types will not trigger the dairy to curdle because it simmers.
Condensing the milk and cream creates a thick, secure base for the frosting, no eggs required.
Cocoa powder, a starch, helps thicken the frosting, whereas simmering intensifies its taste.

Again once I first began investigating make an eggless chocolate mousse primarily based on selfmade condensed milk, I did a couple of trials that included slightly 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 when it comes to taste and richness, if not method. By whipping cool butter into the bottom slightly than melting it with darkish chocolate, I would hoped to make an extra-fluffy kind of mousse. What I obtained as a substitute was a chocolate buttercream.

Now, I’ve already printed a recipe for chocolate buttercream that I really like; it is kind of 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 people with allergy symptoms, 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 accommodates no cornstarch, a problematic ingredient for some youngsters with allergy symptoms.

As a result of this frosting’s primarily based on dairy, it has an particularly creamy texture and taste, one which mellows the depth of Dutch cocoa into one thing splendidly delicate (assume sizzling cocoa or chocolate milk). Because it would not truly contain any darkish or milk chocolate, solely a small quantity of cocoa powder, it is a particularly inexpensive chocolate frosting that also tastes tremendous luxe, a significant boon to these of us who can not help however consider recipes when it comes to meals price.

The method begins out equivalent 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.

Severe Eats / Vicky Wasik

Then I deliver the combination to a simmer and prepare dinner, stirring continuously, till it reduces to an inky-black kind of pudding.

Severe Eats / Vicky Wasik

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 carried out as much as per week prematurely, by which case, after refrigeration, the pudding might want to stand at room temperature till warmed to about 70°F (21ºC).

Both manner, 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.

Severe Eats / Vicky Wasik

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 slightly greasy, with a low general yield. So if it appears too stiff to unfold, or if it appears to be like barely grainy or curdled, pop it over a simmering water tub for a couple of seconds to knock off the coolness, then re-whip. The end result can 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, if you happen to can bear to half with the standard glaze.

Severe Eats / Vicky Wasik

June 2018