Chocolate Truffle Buttercream
Indulge in the luxurious decadence of Chocolate Truffle Buttercream, the ultimate frosting for elevating cakes, cupcakes, and desserts to gourmet perfection. Crafted with finely chopped dark chocolate (60-70% cocoa) and rich heavy cream, the base of this recipe transforms into a luscious chocolate ganache, delivering an irresistibly smooth and glossy finish. Combined with whipped butter, sifted powdered sugar, and a hint of vanilla, this buttercream boasts a velvety texture and bold, truffle-like chocolate flavor that melts in your mouth. With just 20 minutes of prep time, this frosting is as quick as it is indulgent, making it perfect for both everyday baking and special occasions. Whether you're spreading it on a layer cake or piping it onto cupcakes, this chocolate buttercream recipe delivers unparalleled flavor and visual appeal.
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Ingredients
- 170 grams Dark chocolate (finely chopped, 60-70% cocoa)
- 120 milliliters Heavy cream
- 225 grams Unsalted butter (softened)
- 250 grams Powdered sugar (sifted)
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
Directions
Step 1
Place the finely chopped dark chocolate in a heatproof bowl.
Step 2
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Do not let it boil.
Step 3
Pour the hot cream over the chopped chocolate. Let it sit for 2-3 minutes to gently melt the chocolate.
Step 4
Whisk the mixture until smooth and glossy. This is your chocolate ganache. Allow it to cool to room temperature, stirring occasionally.
Step 5
In a large mixing bowl, beat the softened unsalted butter with a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Step 6
Gradually add the powdered sugar to the butter, beating on low speed after each addition to combine. Once fully incorporated, increase the speed to medium-high and beat until fluffy, about 2 minutes.
Step 7
Add the vanilla extract and salt. Mix until combined.
Step 8
Once the ganache has cooled to room temperature, add it to the buttercream mixture. Beat on medium speed until fully combined and smooth.
Step 9
Taste and adjust if needed. If the frosting is too thick, add 1-2 teaspoons of heavy cream and beat again until desired consistency is reached.
Step 10
Use immediately to frost cakes, cupcakes, or other desserts, or store in an airtight container in the refrigerator for up to 5 days. Bring it back to room temperature and rewhip before using.
Nutrition Facts
| Serving size | (770.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4060.3 |
| Total Fat 295.4g | 0% |
| Saturated Fat 182.0g | 0% |
| Cholesterol 611.2mg | 0% |
| Sodium 661.7mg | 0% |
| Total Carbohydrate 329.6g | 0% |
| Dietary Fiber 18.2g | 0% |
| Total Sugars 286.9g | |
| Protein 14.1g | 0% |
| Vitamin D 110.9IU | 0% |
| Calcium 169.6mg | 0% |
| Iron 13.5mg | 0% |
| Potassium 1270.8mg | 0% |
Source of Calories