30 g Whipping Cream (at least 33% fat) with ½ tsp Granulated Sugar
50 g Dark Chocolate (at least 65% cocoa solids), chopped
70 g Whipping Cream (at least 33% fat), ICE COLD
200 g Full Fat Cream Cheese (at least 25% fat), non-aerated, ICE COLD
2 tsp Vanilla Extract
65 g Pure Icing Sugar
Instructions
First make the chocolate ganache. Place chopped chocolate in a ceramic or glass bowl.
Place 30 g cream and ½ tsp sugar in a saucepan and heat till just simmering.
Add the hot cream to chopped dark chocolate. Stir well until fully combined and glossy. It's totally fine if the ganache splits a bit. Transfer to the fridge to cool down for at least 5 minutes.
Next make the frosting. Whip cold cream to stiff peaks with an electric hand mixer in a medium mixing bowl.
Beat in cold Cream Cheese till smooth. Scrape down sides of bowl and beat again till smooth and thickened. About 1 minute.
Beat in Vanilla and icing sugar. Leave to stand for 2 minutes in the fridge so that sugar can melt into the cream cheese.
Beat again till smooth and thick – about 1 minute. The frosting will be a bit runny at first, but just keep your beaters in one spot and keep beating on max speed and it will thicken up. You're essentially re-whipping the cream inside the frosting.
Beat in the cooled chocolate ganache till the frosting is uniform in colour. If you want your frosting even more chocolatey, go ahead and beat in some cocoa powder.
If I'm using the frosting for layer cakes I use it as it is. Let each layer of frosting chill in the fridge for at least 2 hours before adding another cake layer on top. This frosting isn't ideal for stacking more than 2 layers of cake.
If I'm using this chocolate frosting for cupcakes I make sure that it's at the perfect consistency first before I start piping it. Signs of my perfect consistency: when you tap the side of the bowl, the frosting jiggles a tiny bit. When you scoop up a spoon, it takes about 2,5 - 3 seconds to drop back into the bowl.
Stir the chocolate frosting with a spoon to smooth out any air bubbles before transferring to a piping bag or smoothing onto a layer cake.
Notes
This batch of frosting is enough for about 12 Cupcakes
Recipe by Philosophy Of Yum Blog at https://philosophyofyum.com/low-sugar-chocolate-frosting/