For best results, always weigh ingredients where a weight is provided
Equipment
Saucepan
Stand mixer, optional but helpful
Instructions
Add the chocolate, butter, milk, cocoa and salt to a medium saucepan over low-medium heat. Stir gently but constantly until it’s melted together and mostly smooth.
Pour the chocolate mixture into a large mixing bowl or the bowl of a stand mixer and set aside for 10 minutes to cool slightly.
Add the icing sugar and beat on low until combined. Beat on low for a further 60 seconds. You don't want to overbeat or you'll get too much air in the mix which will make it less smooth. It will still be quite soft and not pipeable at this point.
Cover the bowl and let it cool and set up at room temperature for 45-60 minutes or until stiff enough to pipe. Give it one more quick beat on low and use immediately.If it still seems too soft, you can add in a little more icing sugar or if it feels too stiff beat in a dash of milk.
Transfer to a piping bag and pipe onto cakes or cupcakes.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
Yield: 2 ½ to 3 cups. This recipe is enough to frost 12 cupcakes or two layers of an 8 inch layer cake generously.
Nutrition details are approximate only and based on a single serve of 12 serves - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.