Chocolate Mousse Frosting
15m prep 10m cook 25m ready
About 3 ½ cups This frosting has an appealing mousse-like texture. Try it between layers of any angel food cake, a moist sponge cake, or Devil’s Food Cake Cockaigne.
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Ingredients
- 2 large eggs
- 2 cups powdered sugar, sifted
- ½ cup milk, coffee, or water
- ⅛ teaspoon salt
- 4 ounces unsweetened chocolate, finely chopped
- 6 tablespoons (¾ stick) unsalted butter, cut into small pieces
- 1 teaspoon vanilla
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Step 1.
Whisk together in a medium heatproof bowl, preferably stainless steel: 2 large eggs; 2 cups powdered sugar, sifted; ½ cup milk, coffee, or water; ⅛ teaspoon salt
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Step 2.
Set the bowl in a large skillet of barely simmering water and heat, stirring constantly, until the mixture registers 160°F on an instant-read thermometer. Remove from the heat and stir in: 4 ounces unsweetened chocolate, finely chopped; 6 tablespoons (¾ stick) unsalted butter, cut into small pieces; 1 teaspoon vanilla
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Step 3.
Stir until the chocolate and butter are melted and the mixture is smooth. Set the bowl in a larger bowl of ice water and beat on high speed until the frosting holds a shape, 7 to 10 minutes. This keeps, refrigerated, for up to 4 days.
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