Dark Chocolate Buttercream - Pani Reka Tiakarete Parauri
A rich dark chocolate buttercream, perfect for piping on all cupcakes and cakes.
Servings 2 Cups Buttercream
Ingredients
Dark Chocolate Buttercream - Pani Reka Tiakarete Parauri
- 180 g tiakarete parauri (dark chocolate of your choice). I prefer 50% - 62% for this recipe.
- 3 tablespoon (45 ml) kirīmi (cream, pouring cream, this can be replaced with milk)
- 200 g pata kūteretere (softened butter)
- ½ C (85 g) puehu huka (icing sugar)
- 2 teaspoon (10 ml) wanira (vanilla)
Instructions
Prepare the Chocolate:
- Chop the tiakarete parauri (dark chocolate) roughly in to chunks. Add the tiakarete parauri (dark chocolate) and kirīmi (cream) or miraka (milk) to a heat proof bowl.
- Melt it gently in a heat-proof bowl that is sitting over a pot of barely simmering water (around 3cm deep). Make sure the bowl is not touching the water.You can also do this in 10-20 second bursts in the microwave, stir gently after each 10-20 seconds.
- With both melting methods, once the tiakarete (chocolate) is 90% melted, remove it from the heat and stir it gently until it is all melted. Leave it to the side to cool slightly for 5 - 10 minutes.
Whip the Butter and Sugar:
- Add the pata kūteretere (softened butter), puehu huka (icing sugar) and wanira (vanilla) to a large bowl.
- Whip it on high speed for 5 minutes until light and fluffy in colour and texture.
- Add the warm chocolate mixture a couple of tablespoons at a time to the ranunga pata (butter mixture) as you whip continuously.
- Once it is all incorporated, refrigerate for 5 to 10 minutes to thicken slightly and then it is ready to use.
- Pipe, smear or do whatever you want to do to your cakes, cupcakes or baked goods!
Store the Buttercream:
- This can be put in to a sealed container and be kept in the fridge for up to five days. If it has been sitting in the fridge longer than four hours, bring it to room temperature for 20 minutes. Then whip it for a minute or so before using it.