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PLUMMY CHOCOLATE ERMINE FROSTING
Formal Assignment officially launches on March 6, 2024, but my conversation with Jessie Sheehan on her Cherry Bombe podcast, She’s My Cherry Pie, is airing earlier than expected! Jessie and I talk about the “Hugo Cupcakes with Chocolate Frosting” from my book, Good & Sweet, so I’m sharing the chocolate frosting (full legal name: Plummy Chocolate Ermine Frosting) recipe below. The cake recipe is on the Cherry Bombe site. Please listen to the episode for details about both recipes.
Makes enough for one 2- or 3-layer cake, or a dozen cupcakes
GF, No-Bake
Active Time 15 minutes; Total Time: 30 minutes
What makes it sweet? Prunes and dates.
Ingredients:
240 g (1 cup) whole milk
4 tsp cocoa powder (Dutch-process preferable)
1 Tbsp tapioca starch/flour
generous pinch salt
150 g (1 cup) prunes, rough chopped
115 g (¾ cup, lightly packed) dates, pitted and chopped
10 g (2 tsp) vanilla extract
175 g (12½ Tbsp) Unsalted butter, at room temperature
In a medium saucepan, whisk together the milk, cocoa powder, tapioca starch, and salt. Whisking frequently, bring to a simmer over medium heat. Remove the pan from the heat, add the prunes, dates, and vanilla and allow the fruit to soak in the hot liquid for 5 minutes.
Transfer the contents of the saucepan to a food processor and puree until extremely smooth and somewhat cooled. (Once there is no splashing, remove the pusher cap to let heat escape.) Add the butter and blend it completely into the puree.
Transfer the puree to a stand mixer fitted with the whisk and whip it on medium-high speed until the frosting has a fluffy whipped cream consistency and is room temperature, scraping down the sides of the bowl from time to time. Store in an airtight container in the refrigerator for up to 4 days. Let it come to room temperature before using.
Excerpted from Good and Sweet Copyright © 2022 by Brian Levy. Published by Avery, an imprint of Penguin Random House LLC.. All rights reserved.