Chocolate Fudge Frosting
This Chocolate Fudge Frosting is rich, silky, and versatile—perfect for cakes, cupcakes, and any dessert that needs a hug of chocolate.
Ingredients
Frosting Base
- 1.75 cups unsweetened cocoa powder (sifted) Use Dutch-processed for a rounder flavor or natural cocoa.
- 6 tbsp unsalted butter Melted with salt.
- 0.75 teaspoon fine sea salt Enhances the chocolate flavor.
- 1.67 cups heavy whipping cream Warm before mixing.
- 1.5 cups granulated sugar Dissolve in the cream.
- 0.67 cups semi-sweet chocolate chips Can swap with dark or milk chocolate.
- 1 teaspoon vanilla bean paste or vanilla extract For flavor enhancement.
Instructions
Preparation
- Sift the cocoa powder into a stand mixing bowl or a large bowl.
- In a pot over medium heat, melt the butter and salt together.
- Add the heavy cream and sugar, whisking occasionally until nearly boiling (about 7-10 minutes).
- Reduce the heat to low and stir in the chocolate chips until melted (about 7-8 minutes).
- Stream the hot chocolate mixture into the bowl with the sifted cocoa powder and mix until combined.
- Increase the speed and mix for 2-3 minutes until lump-free, then stir in the vanilla.
- Pour the frosting into an airtight container, leaving the lid off until it cools to room temperature.
Setting
- Cover and chill in the fridge for at least 4-6 hours or overnight before using.
- If chilled overnight, let sit at room temperature for 30-60 minutes before using.
- Paddle-mix the frosting briefly before use to loosen for piping.
Notes
Keeps in the fridge for up to 1 month. Room temperature stable for 1-2 weeks. It’s versatile—try it with different types of chocolate!