Why is my chocolate fudge frosting runny?

The frosting is runny because it hasn't had enough time to set properly. Place it in the fridge if your room is warm and keep a close eye on it.

Why does my chocolate fudge frosting have lumps?

The main cause of a grainy chocolate fudge frosting is that the cream was not hot enough, or you didn’t let the cream melt the chocolate. Ensure the cream comes to a full boil, and let it sit for two minutes before you whisk the cream and chocolate together.

Why is my chocolate fudge frosting grainy?

Working with a ganache base means that if you over-whisk the chocolate and cream together, the mixture can break. This will affect the texture of the finished product. You can try and fix it by adding cold cream and folding it into the ganache.

How do I use chocolate fudge frosting?

Use the frosting on cupcakes or sandwiched between cookies. It is also great for layered cakes or as a filling for macarons.

chocolate fudge frosting

Description

This chocolate fudge frosting is easy to make and has a silky smooth texture. Using both melted chocolate and cocoa powder, it has a rich and full chocolate flavor. This chocolate frosting recipe is not overly sweet and is made in one bowl by hand!

Ingredients

Scale

1 cup heavy whipping cream (260g)
3 tablespoons light corn syrup, or honey
10 ounces dark chocolate (50%-70% cocoa solids), chopped
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/4 cup Dutch processed cocoa powder (30g)
1/4 cup unsalted butter, softened and cubed (56g)

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Instructions

In a large heat-proof bowl, add chopped chocolate, vanilla extract, light corn syrup, and salt.
In a small saucepan over low heat, bring whipping cream just to a boil. Pour over the chocolate, shaking it to distribute and cover it.
Allow the cream to sit, covering the chocolate mixture for 2 minutes. Slowly whisk, starting from the center and working your way out to create an emulsion. Sift in the cocoa powder and whisk to incorporate.
Add butter to the still-hot ganache. Switch to a silicone spatula and gently stir in one direction until all the butter has melted and incorporated into the ganache.
Cover the surface with plastic and allow to cool to room temperature. You can speed it up by putting it in the fridge and stirring it every 10 minutes. I recommend doing this if your room is warm. Mine was about 70°F, so it cooled to room temperature in a little under 2 hours.
Transfer to a piping bag and pipe on cupcakes or a cake!

Notes

Yield – Frosting for 36 cupcakes or a 2 layered 9-in cake.

Variations – Add malted milk powder to the cream when heating for a malted chocolate fudge frosting.

Flavor Tips—Use chocolate with 50% cocoa solids for a mellower, slightly sweeter frosting. I use 60% for a richer, less sweet frosting.

Storage– Store in an airtight container for up to two weeks or in the freezer for up to two months. The frosting is best piped or layered onto a cake the day of.