Let’s Connect Over Chocolate
The love I have for chocolate runs deep, and it’s even more fulfilling when I can share it with others. I was so happy when my niece and son joined me in the kitchen to bake some irresistible chocolate treats. The experience of cooking and connecting over our mutual adoration for chocolate was truly heartwarming. We had an absolute blast! Laughter filled the room as we exchanged stories and cherished the time spent together.
We decided to whip up two boxes of store-bought brownies. We elevated them with my rich and delicious homemade chocolate frosting recipe. We wanted to share some with friends and family so we baked the brownies in individual cupcake tins. We frosted them, added a few sprinkles, and voila.
As soon as we took a bite, it felt like we had entered a realm of heavenly chocolate goodness. We know you will love them too. Let’s get cooking!
Perfect Chocolate Frosting
Equipment
Ingredients
- ¾ cup heavy cream can substitute with non dairy cream
- 1 tbsp honey
- 8 oz. Ghirardelli bitter sweet 60% cacao chips
- 1 ½ cups salted butter softened
- ½ tsp vanilla
Instructions
- Place the chocolate chips into a medium bowl and set aside.8 oz. Ghirardelli bitter sweet 60% cacao chips
- Fill a large bowl ¼ full with water and ½ cup of ice cubes. Set aside. This will be the ice bath that will cool the chocolate frosting once all of the ingredients are mixed in.
- Heat cream in a sauce pan on medium heat and stir consistently. Add in the honey and vanilla. Stir well. Once the mixture begins to boil, turn off the heat.¾ cup heavy cream, 1 tbsp honey, ½ tsp vanilla
- Pour the creamy mixture over the chocolate chips and stir consistently. Continue to stir until the chocolate chips melt and the mixture is creamy and smooth.
- Add in the softened butter and stir until the butter melts and the frosting is lump free and creamy.1 ½ cups salted butter
- Place the chocolate frosting in the ice bath and set aside until it is ready to use.
- Enjoy!
Notes
I made this frosting with dairy free cream and frosted brownies using the Ghirardelli Ultimate Chocolate Brownie mix. I doubled the batch and poured the mixture into individual aluminum cupcake tins. I baked them at 325 degrees F for 25 minutes. They turned out delicious and the frosting was excellent.