Dark Chocolate Frosting

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Total Time
10 mins
20 mins

Came across, sounded interesting.

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  1. Roughly chop the chocolate and put into a food processor.
  2. Pulse briefly to chop fine.
  3. Heat the cream in a saucepan just to the boiling point.
  4. With the motor running, pour the hot cream into the chocolate and process until they are completely melted/blended.
  5. Transfer the frosting to a bowl.
  6. If you plan to use it immediately, chill the frosting by placing it over a bowl of ice or let it cool at room temperature.
  7. It must be cool, not cold, to be spreadable.
  8. Once cooled, the frosting can be whipped to create a lighter frosting variation or used as is.
  9. Refrigerate the cake after applying the frosting.
  10. Makes enough to frost a 2 layer cake, about 2-1/2 cups.