Chocolate Buttercream Frosting

Unsalted butter - Use room temperature butter. You can remove the butter from the refrigerator an hour or 30 minutes prior to when you need it.
Icing or Confectioners sugar -: Also called powdered sugar. Do not substitute it with granulated or castor sugar as it will not dissolve with the butter. Make sure to sift the sugar before using, this will give you a lighter and fluffier lump-free buttercream.
Dark Chocolate - Use good quality dark chocolate. I use Amul dark chocolate for this recipe.
Fresh Cream - This ingredient helps to lighten up and thin out the frosting. It cut's down the heaviness from the butter. You can add more if you like, be sure to adjust the consistency.
Vanilla extract - I recommend using real vanilla extract for the best possible flavour.
Salt - Don't skip the salt! It helps to balance out the sweetness of the buttercream.

Ingredients
1 Cup Butter at room temperature, approximately 226 grams
1½ - 2 Cups Icing Sugar sifted, adjust to taste, approximately 195-260 grams
150 g Dark Chocolate melted, cooled to room temperature
3 Tablespoons Fresh Cream I used Amul, approximately 45 grams
¼ Teaspoon Salt
1 Teaspoon Vanilla Extract

Instructions Whisk together butter and icing sugar for 5-6 minutes until light and creamy. If using a stand mixer, use the paddle attachment. Pour in the cooled melted dark chocolate while slowly whisking. Whisk for a minute or until combined. Add fresh cream, salt and vanilla and whisk again for about 2 to 3 minutes, till fluffy. The buttercream should overall be airy, and fluffy and shouldn’t feel grainy. Use as desired!

How To Cake Panna Cotta

Ingredients

Vanilla Bean Panna Cotta
1 Vanilla Bean
¼ Cup Cold Milk
1 ¼ Teaspoons Gelatin or use vegetarian gelatin
⅓ Cup Sugar
1 Cup Cream
Raspberry Compote
1 Cup Raspberry frozen or fresh
2 Tablespoons Sugar adjust depending on sweetness of raspberries
½ Teaspoon freshly squeezed Lemon Juice
Instructions

Vanilla Bean Panna Cotta Make a vertical slit down the length of the vanilla bean. Hold down the tip of the bean and scrape out the seeds. Keep aside. Add cold milk to a saucepan. Sprinkle gelatin over it and allow it bloom, about 5 minutes. Once the gelatin has bloomed, add sugar and turn on the heat to low and gently heat the milk allowing the gelatin to dissolve. Whisk frequently and do not let it simmer. If the saucepan gets too hot, remove from flame until it cools down.
When the sugar and gelatin has almost dissolved, add the vanilla bean seeds and pod to the saucepan. Whisk in the cream and combine well. Heat gently for about a minute or two till the cream is hot but isn't scalding or boiling and then turn off the flame. Remove the vanilla pod and strain the mix.
Divide the mix into four 3 ounce ramekins or jars. Refrigerate for 6-8 hours or overnight for best results. To demould, run a knife along the side of the jar to loosen the panna cotta. Then immerse the jars or ramekins in warm water for 6-8 seconds, being careful not to let water seep into the panna cotta. Let them rest on the counter for another 5-8 seconds Then carefully invert it onto a plate and demould. Serve topped with raspberry compote.
Raspberry Compote Add raspberries and sugar to a saucepan over medium heat. Heat and allow the sugar to dissolve and the compote to slightly thicken, about 4-5 minutes. Stir occasionally. Turn off the heat and mix in the freshly squeezed lemon juice. Spoon it over the panna cotta to serve. Video