Ingredients
2cupsdark chocolate chips,(10 oz)
¾cupcoconut milk,full-fat
1½cupspowdered sugar,gluten-free
1tspvanilla extract
Preparation
Melt the chocolate either in 30-second bursts in the microwave, stirring vigorously between each burst, or over a double boiler until the chocolate is mostly melted with some solid pieces still visible.
Remove from the microwave or the double boiler, and stir until the chocolate is completely melted. Set aside for 5 minutes to cool, stirring occasionally.
Using hand mixers or a stand mixer with a whisk attachment on low speed, gradually mix the coconut milk into the chocolate until smooth.
Using an electric hand mixer or a stand mixer fitted with the whisk attachment, beat in 1¼ cup of the powdered sugar a little at a time, followed by the vanilla.
Beat until smooth. At this point, the texture should be firm but spreadable and slightly soft.
Next, chill the frosting. Set aside the hand mixer for later use.
Place the bowl of frosting in the refrigerator for 20 minutes.
Remove the frosting from the refrigerator and give it a quick whiz with the hand beaters. If it still feels too loose or difficult to pipe or spread, add additional powdered sugar 2 tablespoons at a time. No need to chill after adding additional sugar.
Frost cake or cupcakes, and enjoy!
