The chocolate cream for frosting and fillings I want to present to you today is a sweet preparation that is gluten-free, light, very easy, and quick to make, based on dark chocolate and Greek yogurt. These two simple ingredients together create a versatile cream that is dense and compact just right, allowing us to use it to decorate, fill, frost, and coat cakes, pound cakes, muffins, and so on; or to create delicious and artistic spoon desserts. I recommend making the chocolate cream for frosting and fillings the day before, to allow the tangy flavor of the Greek yogurt to mellow almost completely.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Bain-marie
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
Ingredients
- 3/5 cup plain Greek yogurt (also lactose-free)
- 4 1/4 oz 50% dark chocolate
- 2 tbsp milk (also lactose-free)
- 1/2 tsp vegetable oil (mild flavor)
- to taste spices of choice (in paste or powder)
- 1 tsp gluten-free powdered sugar
Steps
Put the coarsely chopped dark chocolate, milk, and any spices in paste or powder (not liquid, mind you) in a small pot or bowl and melt in a bain-marie or microwave.
As soon as the chocolate is fully melted, remove it from the heat source, add a teaspoon of powdered sugar, half a teaspoon of mild-flavored vegetable oil, and the Greek yogurt (make sure it is the original type, dense and compact, not the semi-liquid kind). You can use plain, flavored, lactose-free, or fat-free varieties, but it is important that there are no fruit pieces or other additions inside.
Mix very well with a steel whisk for about a minute, to incorporate air as if you wanted to whip it.
Finally, cover the cream with parchment paper or cling film in direct contact and place it in the fridge, in the coldest part.
The cream needs 12 hours of rest in the fridge, to allow the tangy flavor of the yogurt to mellow, almost disappearing.
That’s it, the Greek yogurt and dark chocolate frosting and filling cream is ready.
In general, I prepare it in the evening to use it the next day as both the texture and flavor benefit from it.
Bon appetit
