This frosting will have you looking for things to go under it – a simple chocolate tray cake, vanilla cupcakes or sugar cookies like I have here. It doesn’t really matter once you try the frosting. It may even turn rice crackers into something vaguely pleasant, though I’m by no means suggesting you try that.
When I was a kid, I could always count on finding treat size bars of milk chocolate – the mini two block bars – at my grandparents’ house. My grandfather would have one every night after dinner. My cousins and I, though, would have one (or a few) whenever we felt like it, because who was counting, right? They were kept in an old silver cookie tin on a shelf in the walk-in pantry, and we all knew where to find them. What I would give for a walk-in pantry in my life right now!
Nowadays, my chocolate cravings are usually of the 70% (at least) dark variety, but after seeing roasted milk chocolate pop up in various forms on MasterChef Australia 2017, I decided to give milk chocolate a second chance. It has earned itself new respect in my books.
The frosting is a simple buttercream, made with equal parts butter, sugar and roasted chocolate. I strongly recommend using salted butter for this – the salt enhances the chocolate flavour.
For the sugar cookies, I used a recipe by Sweetapolita. You can find it here. I left out the lemon extract in the recipe, because I was pairing it with chocolate. It’s a great plain cookie and makes an excellent vessel for a thick swirl of chocolatey frosting.
Roasted milk chocolate frostingPrint This
- 200 g salted butter (or use unsalted butter and add a generous pinch of salt)
- 200 g icing sugar, sifted or whisked to remove lumps
- 2 tsp cocoa powder
- 200 g milk chocolate
- 1 tsp canola or vegetable oil
- First make the roasted milk chocolate. Pre-heat the oven to 120°C. Break up the chocolate into pieces and place on a tray lined with a silicon sheet or baking paper. Drizzle with the oil. Place in the oven for 15 minutes, then remove, stir the melted chocolate. Return to the oven for a further 30 minutes, but remove and stir every 10 minutes. Once done, remove from the oven, mix till completely smooth and allow to cool to room temperature.
- Beat the butter in a stand mixer till light and fluffy.
- Add the icing sugar, one heaped tablespoon at a time, till fully incorporated. Then beat in the cocoa powder.
- Add in the roasted milk chocolate and stir till combined.
- Spread over cake, cupcakes or sugar cookies.