Hungarian Chocolate Frosting
I can’t recall the exact small town church cookbook that this came from but my mother photocopied it for me and I’m so grateful. In a world of artificial, instant and store bought frostings this traditional from scratch Hungarian Chocolate Frosting is the definition of decedent. The time and effort it takes to blend together is completely worth it.
I made a double batch of the Hungarian Chocolate Frosting to frost the Chocolate Cookie Dough Cake for Rylan’s birthday. This would also be great on cupcakes, the filling in macaroons, or dipping strawberries. Heck, my inner 90’s kid would love the nostalgia of dunking little cookies in it.
Modifiers and substitutions will be at the bottom like always for anyone that needs to make adjustments. Possibilities include: Dairy-free
Hungarian Chocolate Frosting
Ingredients
- 3 oz Unsweetened Baking Chocolate 3 squares
- 2½ tbsp Hot Water
- 1½ cups Powdered Icing Sugar
- 3 Egg Yolks
- 4 tbsp Butter Or Margarine
Instructions
- Melt chocolate in double boiler
- Remove bowl from boiling water, blend in sugar and water, it should be slightly crumbled.
- Blend in the egg yolks one yolk at a time. The mix will get more smooth with each addition.
- Blend in butter 1 tbsp at a time. Mix thoroughly
Notes
Modifiers and Substitutions
There aren’t many modifiers or substitutions for Hungarian Chocolate Frosting. I am looking at methods to make this with an alternative sweetener, but still have some work to do on that.
Dairy – There are no issues substituting a plant based butter here. It turns out wonderful!
CAULDRON CORNER
- Chocolate: Comfort, love, calm, beauty, moods, soften, trust, increase emotional energy
- Sugar: Enhance, banishing, break evil, money, love
- Dairy: Positivity, joy, health, accomplishments, higher energies, inspiration
- Egg: Fertility, rejuvenation, mysteries, creation, knowledge, sacredness, wholeness, spirituality