Morning Beautiful Zest Questers (or is it afternoon where you are?!)
Lately, I’ve been wanting to fill my super moist chocolate cake with an ultra-decadent filling that’s both rich but not sickening. I stumbled upon this recipe after an accident attempting to make truffles (see happy accidents to happen- more on this coming soon!) As a warning to the coconut averse, this recipe does have a slight coconut tinge due to the coconut cream used however it’s very subtle so if you hate bounty’s you might like this. Without further ado, I bring you my chocolate frosting recipe.
Delightful Dairy Free Chocolate Frosting
50g cocoa butter
25g cocoa powder (I used 100% here)
6-12 tbsp coconut milk, chilled the night before- DON’T SHAKE THIS!!
6 tsp maple syrup
A few drops of vanilla essence to your liking
- Melt the cocoa butter in the microwave until it become a liquid
- Add the cocoa powder and maple syrup.
- Stir and chill until set. Don’t be afraid if it’s quite bitter at this point- the coconut cream will balance it out.
- In a separate bowl, open the can of coconut milk and scoop off the fat from the top of the can.
- Heat this for about 30 seconds on full power in the microwave
- Pour this onto the chilled chocolate mix and stir until fully mixed. You’ll notice that it changes to a slightly lighter colour.
Note: I’ve had a few disasters with this which ultimately came down to me reheating the mix after I’ve added the coconut cream DO NOT do this as more than likely the mix will split and you’ll end up with a pretty disgusting chocolate curd mix. It’s ok to eat but it won’t be the same and when it set’s ill have white spots on which is where the fat has separated and solidified. Not cool like really not cool.
Also, if you add a couple of tablespoons of the coconut water to this recipe when you add the cream you’ll end up with a delicious hot chocolate. More on this coming soon with suggested flavour combos 😀
Anyway, that’s’ enough from me for now.
Happy Beautiful day,