Follow these steps for perfect results
unsweetened chocolate
melted and cooled
sweetened condensed milk
water
vanilla extract
instant chocolate pudding mix
heavy cream
whipped
Melt and cool the unsweetened chocolate.
In a mixing bowl, blend the melted chocolate and sweetened condensed milk until well combined.
Gradually mix in the water, vanilla extract, and instant chocolate pudding mix.
Whisk the mixture until smooth and free of lumps.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the chocolate mixture until fully incorporated and the frosting is light and airy.
Immediately frost the cake or cupcakes with the chocolate cream frosting.
Chill the frosted cake or cupcakes in the refrigerator for at least 30 minutes before serving to allow the frosting to set.
Expert advice for the best results
For a richer flavor, use high-quality chocolate.
Be careful not to over-mix after adding the whipped cream to maintain a light texture.
Add a pinch of salt to enhance the chocolate flavor.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance and stored in the refrigerator.
Smoothly spread frosting over cake, swirl decoratively or pipe for elegant presentation.
Serve with chocolate cake
Serve with vanilla cupcakes
Enhances the chocolate flavor
Discover the story behind this recipe
Common dessert topping for celebrations.
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