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5 from 1 vote

Dairy-free Chocolate Buttercream - Pani Reka Tiakarete Kore-Miraka

A chocolate buttercream that glides easily on to any baked goods. A dairy-free version or normal butter version is all here in one simple recipe.
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Prep Time 15 minutes

Ingredients

Dairy-free Chocolate Buttercream - Pani Reka Tiakarete Kore-Miraka

  • 130 g tiakarete parauri (dark chocolate, 50%)
  • 150 g olivani (or normal softened butter if you are happy with dairy)
  • 1/4 C (25 g) kōkō (cocoa)
  • 1 tsp (5 ml) wanira (vanilla)
  • 1 C (165 g) puehu huka (icing sugar)

Instructions

Dairy-free Chocolate Buttercream - Pani Reka Tiakarete Kore-Miraka

  • Cut the tiakarete parauri (dark chocolate) in to small pieces and add to a heat-proof bowl.
    Gently melt it in a bowl sitting over a pot of barely simmering water, making sure the bowl doesn't touch the water. Stir occasionally until smooth.
    Or melt it in the microwave for 30 second bursts, mixing well every 20 seconds.
    Set aside to cool slightly.
  • Add the olivani (or butter), kōkō (cocoa), wanira (vanilla) and puehu huka (icing sugar) to a large bowl.
    Whip on high for a few minutes until light and fluffy.
  • Add the cooled tiakarete (chocolate) and whip again until a thick chocolatey buttercream appears.
  • It is now ready to use for whatever deliciousness awaits you!