Again after I first began investigating the way to make an eggless chocolate mousse based mostly on home made condensed milk, I did just a few trials that included slightly butter whipped into the inky Dutch chocolate “pudding” base.

Many recipes for chocolate mousse soften darkish chocolate with butter to make a ganache, so the thought was completely pure when it comes to taste and richness, if not approach. By whipping cool butter into the bottom somewhat than melting it with darkish chocolate, I might hoped to make an extra-fluffy form of mousse. What I acquired as a substitute was a chocolate buttercream.

Now, I’ve already revealed a recipe for chocolate buttercream that I really like; it is roughly a basic Swiss buttercream made with a brown sugar meringue.

What units this mousse-like frosting aside is that it is eggless, making it a friendlier type for people with allergy symptoms, in addition to anybody not armed with the sheer quantity of eggs required for a Swiss or French buttercream. And, in contrast to different dairy-forward frostings, similar to German buttercream, this one comprises no cornstarch, a problematic ingredient for some kids with allergy symptoms.

As a result of this frosting’s based mostly on dairy, it has an particularly creamy texture and taste, one which mellows the depth of Dutch cocoa into one thing splendidly gentle (assume sizzling cocoa or chocolate milk). Because it would not truly contain any darkish or milk chocolate, solely a small quantity of cocoa powder, it is a particularly reasonably priced chocolate frosting that also tastes tremendous luxe, a serious boon to these of us who can not help however consider recipes when it comes to meals value.

The method begins out an identical to that of my eggless chocolate mousse, with toasted sugar, Dutch cocoa powder, and a pinch of salt, all dissolved in a big pot with loads of milk and cream.

Then I deliver the combination to a simmer and prepare dinner, stirring always, till it reduces to an inky-black form of pudding.

I scrape it into a big baking dish to hurry the cooling course of and refrigerate till it is cool and thick, however not chilly—about 70°F (21°C). This step will be achieved as much as per week prematurely, by which case, after refrigeration, the pudding might want to stand at room temperature till warmed to about 70°F (21ºC).

Both approach, I then switch the cool pudding to the bowl of a stand mixer fitted with a paddle attachment, together with some butter softened to the identical temperature, and beat them collectively till creamy and lightweight.

As with all frosting, the working temperature of this recipe will have an effect on its consistency and yield. When too chilly, it will likely be heavy, dense, and slightly greasy, with a low general yield. So if it appears too stiff to unfold, or if it seems to be barely grainy or curdled, pop it over a simmering water bathtub for just a few seconds to knock off the coolness, then re-whip. The consequence will likely be about 5 cups of a deliciously thick and creamy milk chocolate frosting that is spreadably clean, with a sweetness that is balanced by its wealthy chocolate taste.

Pair it with basic satan’s meals cake, chocolate skillet cake, and even Texas sheet cake, when you can bear to half with the standard glaze.

June 2018

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