Tuesday, May 17, 2005

Dark Chocolate Frosting

Dark Chocolate Frosting (Adapted from Martha Stewart)

8 ounces finely chopped bittersweet chocolate
3 tablespoons Dutch-process cocoa powder
3 tablespoons boiling water
12 tablespoons (3/4 cup or 1 1/2 sticks) unsalted butter, softened
1/4 cup confectioners’ sugar
pinch salt

Bring a medium saucepan with 1" of water in the bottom to a simmer. Place chopped chocolate into a heat-safe bowl and set over barely simmering water (do not allow bottom of the bowl to touch the water). Stir occasionally until chocolate has almost completely melted. Remove from the saucepan and stir until completely melted. Set chocolate aside and allow to cool to room temperature, about 30 minutes.

Meanwhile, in a small bowl, stir together cocoa powder and boiling water.

In a large mixing bowl, beat together butter, confectioners' sugar and salt until light and fluffy. Beat in melted chocolate until well combined. Mix in cocoa mixture until smooth.

Makes enough to frost about 12 cupcakes.

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