So my last post was about testing Salted Caramel in preparation for the Salted Caramel Chocolate Cake I’m attempting to make. This one is about the frosting that goes with it. This frosting was my nightmare, I started off with thinking I knew what I was doing and ended up completely distressed and thinking I’m going to chuck this whole thing in the bin – it’s a complete disaster. But I have to say, it turned out pretty good! MUCH better than what I’d imagined.
This frosting is not your typical spreadable kind, it’s more on the ganache side and at some point I think I may just attempt making truffles out of these as well.
So before we get into the recipe and how to put everything together, let me console you pre-hand. As everything starts to come together, it ends up looking like one big bowl of LIQUID. Yes! That’s right, LIQUID. Don’t panic, it’s meant to be like that and it’ll be beautiful in the end. Just make this frosting at least a day in advance, it’s a bit time consuming.
1 cup sugar
4 tbsp water
2 cup butter OR 4 sticks
450g dark chocolate chopped finely
- Bring the sugar and water to boil in one pot, and let it caramelize, just as in the first step when making caramel sauce
- In a separate pan, bring the double cream to boil and and pour into the caramel pot and whisk together. As when making caramel, this should bubble up and form into a caramel sauce. Let the sauce cool slightly, but remain warm enough to be able to melt chocolate
- Add the chopped chocolate and whisk with a hand held mixer, it will start to thicken and look like frosting
- Finally add the butter, and whisk together. The frosting should be on the liquid side, which is fine. Set it in the freezer for 30mins
- After 30mins take a spatula and mix the icing together bringing in the set and parts from the edges to mix with the center which would have only thickened at this point
- Move the frosting to the fridge and let it set for another hour. I left it in the fridge over night and then brought it to room temperate when I wanted to use it again to frost to the cake and it worked brilliantly