Chocolate Mousse Buttercream Frosting (3 ways

• Vegetarian
• Gluten free

• Condiments

  • 2 tbsp Golden syrup

• Baking & Spices

  • 6 oz Dark chocolate, fine quality
  • 10 oz Milk chocolate, fine quality

• Dairy

  • 1 cup Butter, salted
  • 3/4 cup Butter, unsalted
  • 1 1/2 cups Heavy cream

Found on wickedgoodkitchen.com

Description

Ingredients

• For Milk Chocolate Mousse Buttercream
• 10 ounces (284 grams) fine-quality milk chocolate, chopped
• 6 ounces (170 grams) fine-quality dark chocolate, chopped
• 1½ cups (360 ml) heavy cream
• 2 tablespoons (30 ml) golden syrup, such as Lyle’s (or corn syrup)
• 1 cup (2 sticks/226 grams) salted butter, slightly softened
• ¾ cup (1½ sticks/170 grams) unsalted butter, slightly softened

Directions

• Place both chocolates in the bowl of a stand mixer. In a small saucepan, bring the cream and syrup to a boil. Remove from the heat and immediately pour the hot cream mixture over the chocolate. Let stand until chocolate is melted, about 2 to 3 minutes. Starting in the center of the bowl, whisk the chocolate and cream mixture by hand until completely smooth. Set aside to cool to room temperature.
• Once the chocolate mixture has cooled, add the softened but still cool butter. Return the bowl to stand mixer fitted with whisk attachment. Beat on medium speed until mixture is well blended and thoroughly combined. At this point, the frosting should be completely smooth with a silky appearance.
• Chill frosting in bowl in the freezer for 5 minutes. Stir with rubber spatula. Repeat 3 to 4 more times to reach desired mousse consistency. Return bowl to stand mixer fitted with whisk attachment and whip until mixture is light and fluffy like mousse. Buttercream is now ready to use.