Bittersweet Chocolate Cream Cheese Frosting Recipes

BITTERSWEET CHOCOLATE CREAM CHEESE FROSTING

Bittersweet Chocolate Cream Cheese Frosting image

I don't like traditional cream cheese frosting, so my friend made this and used it to frost chocolate cupcakes when I went to her place for lunch. She's right, add chocolate and I'll devour anything! She gave me this recipe (it's originally from Diana's Desserts), and I thought I'd share it with all my fellow chocoholics. Makes 1 3/4 cups of frosting (she frosted 12 large cupcakes). Cooking time is the estimated time for melting chocolate.

Provided by WaterMelon

Categories Dessert

Time 13m

Yield 12 serving(s)

Number Of Ingredients 5

Ingredients

3 ounces cream cheese, softened
2 cups powdered sugar
6 ounces bittersweet chocolate or 6 ounces semisweet chocolate, chopped
3 tablespoons milk
1 teaspoon vanilla extract

Steps:

Place chopped chocolate in a small microwave-safe bowl; nuke for 30 sec in HIGH, stir, nuke again, stir- repeat until chocolate is completely melted; set aside and cool.
Beat cream cheese and sugar together until light and fluffy.
Add melted chocolate, milk and vanilla, beat at low speed until smooth.
If necessary, add additional milk 1 tsp at a time for desired speading consistency.
Frost cakes, cupcakes or bars; store frosted items covered in refrigerator.

Nutrition Facts : Calories 105.5, Fat 2.6, SaturatedFat 1.5, Cholesterol 8.3, Sodium 25.1, Carbohydrate 20.5, Sugar 19.8, Protein 0.6

BITTERSWEET CHOCOLATE CHEESECAKE

Bittersweet Chocolate Cheesecake image

I'm a great-grandmother, and my whole family enjoys this dessert. I received this recipe from my niece. It's very chocolaty. -Amelia Gregory, Omemee, Ontario

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 16

Ingredients

1 cup chocolate wafer crumbs
1/2 cup finely chopped hazelnuts, toasted
1/3 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
12 ounces bittersweet chocolate, melted and cooled
1 cup sour cream
1-1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
Dash salt
3 large eggs, room temperature, lightly beaten
GLAZE:
4 ounces bittersweet chocolate, chopped
1/4 cup heavy whipping cream
1 teaspoon vanilla extract
Optional: Whipped cream and additional toasted hazelnuts

Steps:

Preheat oven to 350°. Mix wafer crumbs, hazelnuts and melted butter; press onto bottom of an ungreased 9-in. springform pan., Beat cream cheese and sugar until smooth. Beat in cooled chocolate, then sour cream, extracts and salt. Add eggs; beat on low speed just until blended. Pour over crust. Place pan on a baking sheet., Bake until center is almost set, 60-65 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate 3 hours. , For glaze, in a microwave, melt chocolate with cream; stir until smooth. Stir in vanilla. Spread over chilled cheesecake. Refrigerate, covered, overnight. Remove rim from pan. If desired, served with whipped cream and additional hazelnuts.

Nutrition Facts : Calories 484 calories, Fat 39g fat (21g saturated fat), Cholesterol 112mg cholesterol, Sodium 235mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 3g fiber), Protein 8g protein.

BITTERSWEET CHOCOLATE FROSTING

Bittersweet Chocolate Frosting image

Categories Milk/Cream Mixer Chocolate Egg Dessert Quick & Easy Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 4 cups

Number Of Ingredients 8

Ingredients

1 1/2 cups sugar
6 large eggs yolks
1 tablespoon light corn syrup
1 1/2 cups whipping cream
6 ounces unsweetened chocolate, chopped
3 ounces semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces, room temperature
1/2 teaspoon vanilla extract

Steps:

Mix sugar, yolks, and syrup in small bowl. Bring cream to simmer in heavy 3-quart saucepan. Add both chocolates and stir over low heat until smooth. Remove from heat. Stir in butter, then sugar mixture. Cook over low heat until mixture registers 165°F to 170°F on candy thermometer, stirring constantly, about 10 minutes. Immediately pour mixture into bowl; do not scrape sides of pan. Add vanilla.
Using electric mixer, beat frosting until cool. Let frosting stand at room temperature until thick enough to spread, stirring occasionally, 1 1/2 hours.

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