Vegan Chocolate Frosting
This frosting is so good that it deserves a (short)
post of its own…you might be able to tell that I used it to top some
double-chocolate chip vegan brownies from my previous post, and I can assure
you that it was a hit!
This is an incredibly simple recipe, but gives
a really nice butter cream-style frosting, which only has a hint of coconut
taste, so don’t worry about it clashing with whatever flavours you pair it
with. It hardens up at room temperature
a bit more slowly than normal frosting, so if you need to serve it quickly, stick
in the fridge for 5 – 10 minutes to speed it up. Since this is a very shiny, luxurious style
of frosting, you can easily use it as a ganache, or on top of your favourite
brownies and cakes, like I did.
The only word of advice is to use a high
quality vegan chocolate bar for this – one that you would eat out of hand – as
there is nothing to dilute or sweeten it.
As usual, I recommend Divine’s vegan chocolate bars, which are really
incredible, but I’m not sure how readily available they are outside of the UK
Vegan Chocolate Frosting
Total time:
approx 5 minutes
Makes about
½ cup of frosting
1 bar of
vegan chocolate
1
tablespoon of coconout cream
Melt the
chocolate in a bain-marie (or just in a bowl, precariously balanced on top of a
pot with some boiling water in it, like I do).
When the chocolate has melted, remove it from the heat, and add the
coconut cream. Stir until thoroughly
combined. Allow the frosting to cool
slightly before use, or use right away as a ganache or chocolate fudge sauce.
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