I have been hunting for a frosting recipe that did not major on the sugar in the recipe. Finally — I found a great one. It is not only rich and creamy, it is not over-sickening sweet like so many frosting recipes. It has a great texture and full of chocolate flavor. Seriously — this is my new go-to frosting for chocolate cake!
Chocolate Truffle Cream Frosting
Whisk together in a medium heatproof, preferably stainless-steel bowl:
- 4 large egg yolks
- 1.4 c. sugar
- 1 tsp. instant coffee or espresso powder (opt.)
- 1/3 cup boiling water
Set the bowl in a large skillet of barely simmering water and heat, stirring constantly until the mixture reaches 160 degrees on an instant-read thermometer. Remove from heat and stir in:
- 6 ounces bittersweet or semisweet chocolate, finely chopped
- 8 tablespoons (1 stick) unsalted butter, cut into small pieces.
Stir until the chocolate and butter are melted and the mixture is smooth. Let cool until spreadable. At first you will wonder if it will set up, but it will! It will keep, refrigerated, for up to 6 days. If you refrigerate it, leave at room temperature to soften before trying to spread.