Ingredients
Equipment
Method
- Melt the 30g portion of butter until fully liquid. Whisk in the cocoa powder to form a smooth, thick paste with no dry lumps. Let sit at room temperature for 10 to 15 minutes to bloom, this pulls more flavor out of the cocoa than stirring it straight into soft butter.
- Add the remaining butter, powdered sugar, and salt to the bloomed cocoa paste, and beat with a hand mixer or whisk until smooth and fully combined. Go slowly at first, since the sugar can puff up.
- Scrape into a small container and refrigerate until it firms up to a spreadable, slightly stiff texture, similar to a block of Choba.
Nutrition
Notes
- Only a third of the butter is melted for the bloom, the rest stays soft, so the final texture still firms up properly rather than staying too soft from too much melted butter.
- The original this is based on uses margarine. Real butter is used here for flavor, but the two work at the same ratio if you'd rather use margarine. The small pinch of salt balances the sweetness the way the original does with margarine's own flavor.
- This spread is firmer than a typical American frosting, meant to hold its shape on a knife. If it turns out too soft, it usually just needs more time in the fridge.
