Dark Chocolate Frosting
This is some seriously dark chocolate frosting. Ever since I learned how beneficial dark chocolate can be (it's LOADED with antioxidants!) I taught myself to love it. I used to hate it.
Although this is a great frosting recipe, after I tasted the richness of it, I thought how amazing it would be in between layers in a cake. MMmmm!
If you aren't for some seriously dark, rich frosting, try out my Chocolate Cream Cheese Frosting.
Dark Chocolate Frosting
1-pound unsweetened chocolate, chopped (I used 4 Baker’s Unsweetened bars from Fresh Thyme)
¾ cup pure maple syrup
1 cup (2 sticks) unsalted butter
1 tablespoon pure vanilla extract
¼ teaspoon salt
1 tablespoon finely ground expresso (optional – I did not include this)
Melt chocolate in a double broiler or a small metal bowl set over a saucepan with a few inches of barely simmering water. Make sure the bottom of the bowl doesn’t touch the water. (See pic). Use a rubber spatula to stir the chocolate occasionally and scrape the sides of the bowl so the chocolate doesn’t burn. When the chocolate has completely melted, removed the pan from heat and set aside.
Meanwhile, in a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, on high speed, beat the maple syrup, butter, vanilla, salt, and expresso (if using). Once the chocolate has melted, gradually beat it into the butter mixture. Continue to beat for 5 minutes, scraping down the sides of the bowl every so often. Cover the frosting and chill it in the refrigerator for about 30 minutes. Whip it again until smooth before using.
