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Categories:Viewed: 12 - Published at: 8 years ago
Ingredients
- 1 1/2 cups whipping cream
- 1 1/2 tablespoons light corn syrup
- 12 ounces bittersweet or semisweet chocolate, chopped, or 2 cups chocolate chips
- 1/4 cup (1/8 lb.) butter, thickly sliced
Method
- In a 1 1/2- to 2-quart pan over high heat, bring cream and corn syrup to a boil, stirring occasionally, 3 to 4 minutes.
- Put chocolate in a heatproof bowl. Pour hot cream mixture over chocolate. Let stand about 5 minutes, then stir until smooth. Add butter and stir until melted and mixture is smooth.
- Let frosting cool, stirring occasionally, until thick and spreadable, 2 to 3 hours at room temperature, about 1 1/2 hours in the refrigerator.
- Note: Nutritional analysis is per tablespoon.
