Dark Chocolate Icing

Dark Chocolate Icing

Portions: 500ml
(2 cups)

Cooking time:
2 minutes

Preparation time:
65 minutes


  • 10oz. (280g) 70% chocolate, coarsely chopped
  • 250ml (1 cup) whipping cream 35%
  • 30ml (2 teaspoons) unsalted butter, diced - room temperature
  • 1.25ml (¼ teaspoon) vanilla extract



  1. Put chocolate in bowl big enough for 2 cups of liquid. Set aside.
  2. In a small saucepan or microwave-safe bowl, bring cream to a boil. Let stand 1 minute without stirring.
  3. Mix everything together with a whisk until chocolate is completely melted and everything is smooth. Add butter and vanilla and stir until butter is melted.
  4. Add canned chestnut spread and whisk lightly with a mixer until the mixture is smooth.
  5. Refrigerate about 1 hour or until frosting is spreadable, but not too firm.

*You can omit the chestnut spread in the icing by skipping step 4 to get chocolate icing only.

Tips and advices

This icing is delicious and perfect for 14 Chocolate Cupcakes with Chestnuts!