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Thursday, March 13, 2014

chocolate truffle cake frosting


Chocolate Truffle Frosting

Makes enough to fully cover a two layer cake, or about 24 cupcakes.

1 cup heavy cream
2 Tbs honey

16 oz semisweet chocolate
1/4 cup butter or coconut oil

Bring cream and honey to a boil, quickly, over medium heat. Stir constantly.
As soon as it starts to rise, remove from heat and add chocolate and butter.
Stir until melted.
Refrigerate until spreadable, stirring occasionally.
Frost cake cleanly.

Chocolate orange frosting: heat 3/4 cup heavy cream, and add 1/4 cup good quality orange liqueur when you add the chocolate.

Dairy free: use coconut milk and coconut oil in place of cream and butter, but don't boil coconut milk.

I'm sure you can continue with alternate ideas using nuts etc.

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