Ingredients
Units
Scale
- 8oz Good Quality Chocolate (dark chocolate or milk chocolate)
- 10oz (2 1/2 Sticks) Unsalted Butter, softened to room temperature
- 125 grams (1 Cup) Confectioners Sugar/ Powdered Sugar
- 75 grams (3/4 Cup) Dutch-process Cocoa Powder
- 1/4 Teaspoon Salt
- 6oz (3/4 Cup) Light Corn Syrup
- 2 Teaspoons Pure Vanilla Extract
Instructions
- Melt the chocolate first, by using a Bain Marie** or in a microwave at 50% power in 15-second increments. Be careful not to burn the chocolate, once 75% of the chocolate is melted I take it off of the heat and mix it to fully melt everything. Let cool for 5-10 minutes before starting on the rest of the recipe.
- In a large food processor add the butter, confectioners sugar, cocoa powder, and salt then pulse a few times, until everything is combined.
- Add in the corn syrup and vanilla and pulse to combine again. Scrape down the bowl and add in the melted chocolate, mix for another 30 seconds- a minute to ensure everything is evenly incorporated.
- Use immediately or store in the fridge for up to 5 days but let sit at room temperature for an hour before remixing and using.
Notes
- I have made this an a kitchen aid stand mixer with success
- How to create a Bain Marie-in a small pot with a little water over low heat place a bowl on top of the pot making sure the bowl does not touch the water- the steam from the water will cook/melt the mixture.
- Recipe slightly adapted from Cooks Illustrated
- Prep Time: 10
- Category: Dessert
- Method: Mix
- Cuisine: American
