This is a super versatile, no-oil-added cocoa cake filling and frosting. This frosting pipes, and when not creamed, you create a lovely gel to cut into shapes for garnishing desserts or dessert plates.
Steps
1
Preparing the Chocolate Gel
Ingredients
5 tsp agar flakes
3/4 cup water at room temperature, or use coffee
1/2 cup canned full-fat coconut milk, plus more if needed (do not use light)
3 tbsp pure maple syrup, grade A, dark, or dark amber, or agave nectar
1/8 tsp fine sea salt
2/3 cup organic granulated sugar
1/3 cup Dutch-process cocoa, sifted
2 oz dark chocolate (68% to 72%), chopped
4 tsp arrowroot
2 tbsp water, at room temperature
1 1/2 tsp pure vanilla extract
1/2 tsp chocolate extract
Place the agar in a medium saucepan. Pour the 3/4 cup of water over the agar. but do not stir or heat. Set aside for 10 minutes or longer to allow the agar to soften and hydrate. This will help the agar dissolve thoroughly and easily.
Whisk the coconut milk, maple syrup, and salt into the dissolved agar. Place over medium heat and bring to a simmer. Simmer, uncovered, for 2 minutes. Add the sugar and simmer for about 1 to 2 minutes or until it has dissolved. Whisking constantly, slowly add the cocoa. Simmer, whisking constantly, for about 3 minutes or until the sugar has dissolved. Make sure you stir the bottom of the pot so the cocoa does not stick and burn. Add the chocolate and stir vigorously until melted.
Place the arrowroot in a small bowl and stir in the remaining 2 tablespoons water, stirring to make a slurry.
Whisking constantly, add the slurry to the simmering liquid. Bring to a full boil and immediately remove from the heat. Arrowroot-thickened mixtures are in danger of thinning out if cooked too long. The mixture will feel thick almost immediately.
Remove the saucepan from the heat and stir in the vanilla and chocolate extracts.
2
Making the Frosting
Pour the mixture into a shallow bowl and cool to room temperature. Carefully bang the pan on the counter to remove any air bubbles.
Transfer to the refrigerator and chill for about 2 hours or until very firm.The cream can be stored in this form for up to 5 days.
Once firm, the mixture can now be used as is to make different shaped garnishes or it can be creamed to used as a spread and/or frosting.
To use as a frosting, add the mixture to a food processor fitted with the metal blade and process until creamy and easy to spread or pipe.
Store, airtight and refrigerated, for up to 4 days.
