The chocolate cream for frosting and fillings I want to introduce you to 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 enough to allow us to use it to decorate, fill, coat, and cover cakes, plumcakes, muffins, and so on; or to create delicious and decorative spoon desserts. I recommend making the chocolate cream for frosting and fillings the day before, so that the tangy flavor of the Greek yogurt almost completely fades.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Bain-marie
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 5.3 oz plain Greek yogurt (also lactose-free)
- 4.2 oz 50% dark chocolate
- 2 tbsp milk (also lactose-free)
- 1/2 tsp vegetable oil (mild)
- to taste spices (paste or powder)
- 1 tsp gluten-free powdered sugar
Steps
Place the coarsely chopped dark chocolate, milk, and any paste or powder spices (not liquid, please) in a small pot or bowl and melt in a bain-marie or microwave.
As soon as the chocolate is completely 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’s the original type, dense and compact, not the classic semi-liquid yogurt).
You can use plain, flavored, lactose-free, fat-free, but it is important that it does not contain pieces of fruit or other.
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 directly in contact and place it in the fridge, in the coldest part.
The cream will need 12 hours of rest in the fridge, to allow the tangy flavor of the yogurt to fade, almost disappearing.
That’s it, the Greek yogurt and dark chocolate frosting and filling cream is ready.
I usually prepare it in the evening to use it the next day as both the consistency and flavor benefit from it.
Bon appetit
