Chocolate Fudge Frosting

by cgrotke | Food | 3335 Views

As many people know, I like baking. The one aspect of it that makes me nervous, more than anything, is working with chocolate. It’s a finicky ingredient. It melts when you touch it, is very sensitive to temperature, and water will make it freeze up.

When I find easy ways of using chocolate to get great results, I’m thrilled. Just recently I took a break from summer pie-making to make a yellow cake with a chocolate frosting, and tried something new that I’d like to share.

I’m about to teach you a very simple but dangerously effective recipe for a fudge-like chocolate frosting.

You will need:

6 oz. unsweetened chocolate
1 cup plus 2 tablespoons evaporated milk
1.5 cups sugar

and a blender.

1. Melt the chocolate in a double boiler (ie, put it in a metal bowl, and place over simmering water. Never get chocolate wet, though, so watch the steam). Remove from heat when melted and cool slightly.

2. Put the evaporated milk and sugar into a blender, and pulse it for a couple of seconds to mix.

3. Add the chocolate to the blender mixture, and blend on high speed for 2 minutes, until thick and shiny.

4. Pour into a bowl, let set slightly for 30 minutes, then cover with plastic wrap and let set completely, which is probably a few hours minimum (and can be overnight). Do NOT refrigerate.

This makes enough to fill and frost your favorite two-layer cake. It’s easy, requires little work, and will please your chocolate-loving guests.

The recipe comes via the fabulous Rosie’s Bakery in Boston.

Comments | 8

  • Submitted by Rosa Bonheur on August 3, 2015 at 7:36 am

    Thank you. Will try it!

    Thank you. Will try it!

  • Submitted by cgrotke on August 3, 2015 at 7:44 am

    Other chocolates?

    The next time I may experiment with other chocolates, too. (I just used standard Bakers chocolate for this one.)

    It comes out similar to a ganache, but seems to have more of the frosting consistency. (Come to think of it, ganche is the other simple choc frosting I like to make…)

  • Submitted by KAlden on August 3, 2015 at 7:50 am

    A keeper!

    This is the insidiously rich chocolate frosting that is on Rosie’s Bakery’s ‘chocolate orgasms” brownies. I sometimes make a double batch of this frosting because it keeps in the fridge for a couple of weeks and will freeze very well for up to 3 months.

  • Submitted by annikee on August 3, 2015 at 12:38 pm

    ooooooo

    Simple! I love simple! Baking time is almost here, will try this. Thanks Chris.

    • Submitted by cgrotke on August 4, 2015 at 7:18 am

      summer ovens

      It’s always baking time… : )

      This actually did pretty well during the heat of the last week. It held up, didn’t get runny, and didn’t need to be in the fridge to solidify.

      Also, I’m hoping that others have tried the clearjel for berry pies. It keeps the juices from running, and doesn’t taste like paste. : )

      • Submitted by annikee on August 4, 2015 at 6:42 pm

        Ha!

        I can’t take the heat, so I get outta the kitchen. 🙂

        The stability is remarkable. Gotta figure this out chemically. Must be the milk…

        Oh Yes! Clearjel. Good stuff, no funny tastes or texture.

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