I’ve recently discovered that some people define icing and frosting as two different things. Where I come from, icing is what you put on a cake and frosting is considered the American term for the same thing. So I’m going to call this icing.
Whatever you call it, it is Yummy McYumpants. Not to mention super easy. Once you’ve had this icing, you’ll never want that icingsugar-cocoa-butter crap again!
I got the recipe from this Masterchef recipe. I haven’t tried the actual cake in it though so I can’t recommend it. I do, however, recommend this yummy Milk Chocolate Mud Cake .
50 g butter, softened
250 g cream cheese
1 cup (160 g) icing sugar, sifted
1/4 cup (25 g) cocoa, sifted
Place the butter and cream cheese together in a bowl and beat until pale and creamy.
Add the icing sugar and cocoa, and beat until light and fluffy.
Didn’t I tell you it was easy?! You can use an electric beating contraption if you have one… I don’t, so trust me, good old elbow grease works too!
Oh, and the final step – smear all over a really yummy cake (and then lick the spoon. A few times).
Given that these truffles are one of the things that inspired me to start up this blog, I thought it only fitting that I kick it off with them! I made these for my partner and I to enjoy on our baby’s first Christmas day. Having never attempted truffles before, I was delighted at how easy and yummy these were – impossible to just stop at one! And the potential for extra creativeness is limitless – I look forward to playing around with this recipe someday.
In the meantime, here is the basic recipe for delicious, smooth, silky truffles (based on this recipe from allrecipes.com.au)
Colourful chocolate deliciousness!
Ingredients (makes 60):
250 g cream cheese, softened (e.g. Philadelphia cream cheese)
500 g (3 cups) icing sugar, sifted
375 g dark chocolate, melted
1 1/2 tsp vanilla essence
Toppings of choice (e.g. sprinkles, nuts, melted chocolate for dipping)
1. Beat cream cheese until smooth in a large bowl. Beat in icing sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain.
2. Refrigerate for an hour. Shape into balls. Roll in your toppings of choice.
I rolled mine in hundreds and thousands, chocolate sprinkles and dipped some in melted Toblerone – yum!! I think some chopped nuts would also be a great topping. Cocoa or icing sugar would also be worth a try. I think you could also experiment with putting things in the middle to make a centre.
I think one of the keys to making these delicious is your choice of chocolate. I used dark Lindt chocolate, and I’m sure using good quality chocolate made these extra yummy.
I found it was best to keep these in the fridge for a nice fudgy texture.
Enjoy! And let me know if you discover any successful and yummy variations 🙂