296422 Thu Mar 11 14:46:03 -0800 2004 8 27 General Chowhounding Topics 0 1632736 I am looking for a recipe (or even a cookbook recommendation) that would have recipes for true, deep colored chocolate frosting. When I try to make chocolate frosting, i.e. buttercream with cocoa or syrup or melted chocolate, it turns out looking light brown. I'm looking for something that almost looks the color of a dark chocolate candy bar. Is it possible that I am just not making my frosting correctly? Would I be better off with something similiar to frosting and not frosting per say? I need it to frost a chocolate, Easter-egg shaped cake. It has to be relatively easy to work, smooth, possibly pliable enough to squirt through a decorating bag. At the same time, it has to harden and be transportable. Thu Mar 11 14:46:03 -0800 2004 0 MkeLaurie 1 1632738 Perhaps you could try a chocolate ganache icing. It's easy to make and has excellent chocolate flavor and texture. Ganache Icing 16 ounces heavy cream 16 ounces dark or semi sweet chocolate, chopped (Chocolate is key, use the best quality you can get. 2 Tablespoons unsalted butter (softened) 1. Bring heavy cream to a boil in small saucepan. 2. Place chocolate in a large bowl. Pour boiling cream over it and stir for several minutes until chocolate is totally dissolved and mixture is smooth. Add the butter one spoonful at a time until incorporated. At this point the ganahce is thin like a sauce, it can be left at room temp. until it firms to a spreading consistency or you can cover and refrigerate it until ready to use. The ganache will become hard but you can soften it by briefly microwaving and stirring until it is the right consistency. Ganache can be re-chilled again. Ganache is versatile. It can be a glaze, icing, truffles or chocolate sauce depending on the temperature. Chocolate chips contain fat solids which thicken ganache dependably. Chocolate not in chip form can sometimes be tempermental and need more cream/butter to achieve a good spreading consistency. If you have doubts, try chocolate chips (like Ghiradelli) your first time out. Thu Mar 11 15:05:07 -0800 2004 1632736 0 TrishUntrapped 2 1632740 It can also be whipped (may need a little thinning) to give a more fluffy, but just as chocolate-y, frosting. Thu Mar 11 15:48:23 -0800 2004 1632738 0 curiousbaker 3 1632741 You can definitely whip it and it will still be very chocolately, but note that this will lighten the color. Thu Mar 11 15:59:27 -0800 2004 1632740 0 Jujubee 1 1632739 I think Trish is right in recommendiing a ganache - it will look shiny and wonderful. Another option if you want to make a butter cream is using black cocoa powder ( you can order it from King Arthur's Flour ) to deepen the chocolate color. I put some in almost any chocolate item I make, to give it a more chocolatey appearance. That said - I'd go with the ganache. It'll look like a chocolate easter egg. If you need to pipe some, put it in the fridge, beat it ( it will lighten ) and pipe it cold. Thu Mar 11 15:45:06 -0800 2004 1632736 0 hattie 1 1632742 I also recommend ganache. It's the easiest and best option, which is an unusual two-fer. Thu Mar 11 16:01:19 -0800 2004 1632736 0 Karl S. 1 1632743 Concur on the recommendation of a ganache frosting. I've linked below a great recipe from Epicurious for a "double chocolate layer cake," which includes a recipe for ganache. The cake recipe is divine as well. Here's also a picture so you can see for yourself how the ganache turns out. Link: http://food.epicurious.com/run/recipe/view?id=101275 Image: http://food.epicurious.com/db/recipes/photos/101275.jpg Thu Mar 11 16:12:11 -0800 2004 1632736 0 DanaB 1 1632758 Chocolate ganache is a great frosting, an even better filling. The only drawback on cakes is that it leaves a somewhat matte finish. I have a terrific cookbook from Rosie's Bakery in Boston that features a fudge frosting recipe that is intensely chocolate, dark and very glossy. 6 oz unsweetened chocolate 1 cup plus 2 tbs evaporated milk 1 1/2 cups sugar Melt the chocolate. Blend evaporated milk with sugar briefly in a blender. Add chocolate through the top and blend on high speed until the frosting is thick and shiny, about 1-2 minutes. The mixer's sound changes when the frosting thickens. Pour into bowl, do not cover for 30 minutes. Then cover with plastic wrap and allow to cool for at least another hour. The cookbook recommends not to refrigerate the frosting - it will keep several days at room temp. I have refrigerated the frosted cake with no problem. Using high quality unsweetened chocolate produces a very deep, not too sweet frosting. Thu Mar 11 19:27:45 -0800 2004 1632736 0 sbp 2 1632765 Thanks, everyone. I am entering a chocolate Easter cake contest in about three weeks. If I happen to place, I'll post and let you know. I don't know how likely this is. My mother is also in the contest, and she's known in multiple counties for her baking abilities. Thu Mar 11 20:18:48 -0800 2004 1632758 0 MkeLaurie