Chocolate Satin Frosting Recipes

Steps:

• Break chocolate into 2 pieces.
• Bring milk or heavy cream to a boil in a small saucepan.
• Remove from heat.
• Now add the chocolate pieces without stirring.
• Cover and set aside for 10mins.
• Scrape into a food processor or blender.
• Add sugar, butter and vanilla essence.
• Process until the mixture is perfectly smooth.
• Transfer to a bowl.
• If necessary, set aside for a few minutes (longer if you have used cream), until thickened to the desired spreading consistency.
• This keeps refrigerated for upto 1 week if made with cream, or about 3 weeks if made with evaporated milk, or freeze for upto 6 months.
• Soften before using.

Steps:

• In a bowl combine sugar, butter, milk, vanilla and salt; beat until creamy.
• Beat in egg.
• Beat in chocolate, mix well.
• This fills and frosts 2 8 or 9 inch layers, 24 cupcakes, or 1 13x9 inch cake.

Steps:

• Place the chocolate in the metal bowl. Sprinkle with the salt and vanilla extract.
• In the saucepan, bring the cream just to a simmer over medium heat. Pour the hot cream into the bowl with the chocolate and, working rapidly, mix with a wooden spoon to melt the chocolate until you have a smooth and glossy texture, about 2 minutes. Let cool.
• In the bowl of the mixer, whisk the egg whites at the highest speed until frothy, about 10 seconds. Continue whisking until soft peaks form, about 1 minute more. Add the sugar 1 tablespoon at a time and whisk at the highest speed until satiny and stiff peaks form, about 2 minutes more. The mixture should be airy, glossy, and stiff like a meringue.
• Add about one-quarter of the egg white mixture to the cooled chocolate mixture to lighten it. Whisk gently until no streaks of white remain. Spoon the rest of the whipped egg white on top of the mixture in the bowl. Fold in the whipped egg white by hand: Using the edge of the spatula or a large metal spoon, cut through the two mixtures until you reach the bottom, then draw the spoon along the bottom of the bowl. Turn your wrist to bring the spoon up the side of the bowl, lightly bringing the chocolate mixture from the bottom to the top. As you do so, turn the bowl about 45 degrees, lightly overturning the spoon to fold the chocolate on top of the egg whites. Turning the bowl as you fold will incorporate the mixtures more efficiently. Continue cutting into the mixture and folding until just incorporated.
• Pour the mixture into the serving bowl and cover with plastic wrap. Refrigerate until firm, at least 6 hours or up to 1 week. The dessert will be firmer than a mousse but not as firm as a cake or brownie. Scoop into ice cream bowls with an ice cream scoop or large, rounded spoon. Serve chilled.
• Variation:
• Mix about 1/2 cup (60 g) cocoa nibs into the chocolate mixture before folding, and/or sprinkle the top of the satin with cocoa nibs at serving time.
• Do Ahead
• This dessert can be prepared up to 1 week in advance, covered with plastic wrap, and refrigerated.

Steps:

• In a double boiler over hot water melt chocolate with the butter. Remove from heat and allow to cool for 5 minutes. In an electric mixer add chocolate mixture and confectioners' sugar. Beat until mixture resembles chalky beads. Add the vanilla and the milk 1 tablespoon at a time until a spreadable consistency is reached. Beat until fluffy -- adding more milk if necessary.

Steps:

• In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
• In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.

Steps:

• In a small bowl, sift together the confectioners' sugar and cocoa powder. Add butter, milk, and vanilla; stir until smooth and free of lumps.

Steps:

• Combine confectioners' sugar, cocoa powder, butter, milk, and vanilla in a large bowl. Mix using an electric mixer until blended and creamy.

Steps:

• In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
• Spread warm glaze over top of cake, letting it drizzle down the sides.

Steps:

• Stir melted butter and cocoa powder in a bowl until evenly mixed. Add confectioners' sugar and milk; beat until smooth and easily spread. Stir in vanilla extract.

Steps:

• Preheat the oven to 375°F.
• In a large bowl, cream together the butter and brown sugar until fluffy. Beat in the egg and vanilla.
• Beat in the mashed potato-ensuring it is cool-and the melted unsweetened chocolate.
• In a separate bowl, combine the flour, salt, and baking soda. Add to the creamed mixture alternately with the buttermilk.
• Fold in the chopped walnuts.
• Drop by teaspoon or small cookie scoop onto a parchment-lined or greased baking sheet. Bake for 12 to 15 minutes. Let them remain on the baking sheet once removed from the oven.
• In a double boiler, or in a small saucepan over low heat, melt the butter and chocolate.
• Remove from the heat, and slowly begin whisking in the powdered sugar alternately with the hot water. Whisk smooth.
• Frost cookies by inverting them into the icing, shimmying, and then removing gently. Transfer to a wire rack to cool completely. Periodically, the icing may need to be whisked to prevent early hardening.