Belgian Chocolate Butter Creams

 

• 2 Cups Santa Barbara Chocolate: Red Cocoa Powder (a rich slightly alkalized cocoa powder)
• 2 Cups Powdered Sugar
• 1 Cup Melted Salted Butter
• 1/4 Cup Whole Milk
• 1 Tsp Vanilla Extract

Yield: 6 to 8 cups

 

 

Award Winning Chocolate Truffle Recipe

Chocolate Butter Creams are delectable - soft and rich with a smooth melt and lingering chocolate flavor. In fact our award winning California Collection contains several butter creams handmade in the classic Belgian chocolate, French chocolate and Victorian chocolate butter cream tradition.

Homemade Dessert Recipe

Homemade butter cream chocolates are fun to make and perfect for dessert. Here is one of the easiest chocolate butter cream recipes around. This is a chocolate recipe handed down from a Belgian chocolate master in Bruges.

Classic Chocolate Making Style

Guaranteed everyone will be impressed with your classic chocolate making style and for sure everyone will love the impeccable taste of your traditional chocolate dessert.

Instructions

1. Mix/Beat all ingredients thoroughly to a smooth fine whipped paste.
2. Once you have your completed butter cream you can use it as a filling in a praline (Belgian chocolate style), you can pipe into starch molds (Victorian English chocolate style) or pipe into a long log roll, and then chill, cut and dip into chocolate (French chocolate style).
3. Probably the simplest way to enjoy this easy chocolate dessert is to spoon your buttercream into balls and roll in a mixture of cocoa powder and finely chopped nuts (hazelnuts for the European traditionalist). If needed, chill the butter cream mixture slightly to help set it up. Your creation may look rough around the edges but this is okay. It is exactly how the earliest chocolate makers would have made chocolate butter creams.

Perfect Chocolate Buttercream Frosting Recipe

It doesn’t matter milk, dark or white chocolate, I’m going to give you 3 easy recipes to make a perfect chocolate buttercream frosting using your favorite type.

Buttercream icing has been around a long time. According to the famous book “Wedding Cakes and Cultural History”, the first recipe of buttercream icing was published by Ms. Rebecca Prince in 1655, it was a simple icing made with egg and rosewater.

The buttercream as we know it nowadays with butter, powdered sugar and flavoring was first introduced around the year 1950. Of course these days people use other ingredients like cream, meringue powder, custards and even different kinds of butters like almond or peanut butter.

Chocolate buttercream is a really simple icing to make and it can completely boost any dessert to a new level! All the recipes below use our high quality chocolate sold online at Santa Barbara Chocolate.com

 

For the milk chocolate version:

Ingredients:

• 1 cup of butter, room temperature
• 4 oz of Belgian Milk Chocolate Bulk Couverture
• 4 ½ cups of powdered sugar
• 1 tbsp of milk
• 1 tsp of vanilla extract
• A pinch of salt

Instructions:

• In a bain marie, also known as a double boiler, melt your Belgian Milk Chocolate.
• When completely melted let it cool down aside.
• In a large bowl cream your room temperature butter to make it even softer before adding the rest of the ingredients.
• When your butter is already extra creamy, start to add half of the powdered sugar. Don’t forget to sift it before. Whisk until all is integrated.
• Add the melted chocolate and pinch of salt. Whisk at high speed to combine. You can do this with an electric mixer or a hand whisker.
• Add the remaining half of the sifted powdered sugar and keep whisking.
• Pour the milk and vanilla extract, give it a last good stir to make it fluffy.

My favorite way to use this buttercream is to combine it with colorful sprinkles or peanut butter.

 

For the dark chocolate version:

Ingredients:

• 1 cup of butter, room temperature
• 4 oz of King of the Belgians Dark Chocolate Couverture
• 4 ½ cups of powdered sugar
• 2 tbsp of black coffee, brewed
• A pinch of salt

Instructions:

• As in the milk chocolate version, the first thing you need to do is melt your King of the Belgians Dark Chocolate over a double boiler. Set aside to let it cool down.
• In a bowl, cream the room temperature butter to make it even softer.
• Add half of the previously sifted powdered sugar, whisk carefully at low speed until well combined.
• Incorporate the melted dark chocolate and pinch of salt, combine really well.
• Add the other half of the powdered sugar and again, carefully, mix with an electric mixer or by hand.
• Pour the black coffee and whip it in high speed to make if softer and fluffy.

I recommend to combine this buttercream with ground cinnamon and some chocolate sauce on top. It is also amazing with cookie crumbles.

For the white chocolate version:

Ingredients:

• 1 cup of butter, room temperature
• 4 oz of Belgian White Chocolate Bulk Couverture
• 4 ½ cups of powdered sugar
• ¼ cup of heavy cream
• 1 tsp of vanilla extract

Instructions:

• Again, melt your Belgian White Chocolate Bulk Couverture over a double boiler, set aside to cool down.
• Cream your butter to make it softer before adding the powdered sugar.
• Add half of your powdered sugar, remember to sift it before or you will end with clumps in your buttercream. Whisk in low speed until combined.
• Add the melted white chocolate and heavy cream, stir well.
• Add the remaining powdered sugar and whisk really well starting at low speed.
• Pour in your vanilla extract and give it a last good whip at high speed.

White chocolate buttercream is something you don’t see that often. I like to combine it with the milk chocolate buttercream. This is really easy to make: fill your pastry bag, vertically, half with white chocolate buttercream and half with the milk chocolate buttercream; you will end with a combined swirl!