Chocolate Ermine Icing

Notes

• Be sure to scrape bowl often to ensure incorporation.

Ingredients

• 40 g all-purpose flour
• 20 g unsweetened cocoa powder
• 135 g granulated sugar
• 235 mL milk
• 180 g semi-sweet chocolate, finely chopped
• 240 g (2 sticks) unsalted butter, room temperature

Steps

1. In a small saucepan, combine flour, cocoa powder, sugar and milk. Whisk to combine. Bring to a simmer over medium heat. Simmer for 3-5 minutes, whisking frequently, until thickened. You’re looking for a pudding-like consistency.
2. Remove from heat and use a fine mesh strainer to strain the mixture into another bowl (use the back of a wooden spoon to press it through the strainer). Fold in chopped chocolate, and allow the warm pudding to melt the chocolate for 3-5 minutes. Stir pudding until smooth, then cool completely in refrigerator or freezer.
3. In a mixer, beat butter on medium-high speed until fluffy, about two minutes. Turn mixer off and add the cooled flour mixture, spoonfuls at a time. Beat until fluffy, about two minutes, scraping down the sides of the bowl as necessary.

Source

http://www.baked-in.com/2013/03/22/classic-chocolate-frosting/