Chocolate Frosting

1. 1

   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.

2. 2

   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.

3. 3

   Let frosting cool, stirring occasionally, until thick and spreadable, 2 to 3 hours at room temperature, about 1 1/2 hours in the refrigerator.

4. 4

   Note: Nutritional analysis is per tablespoon.

* Per serving · 4 servings · Values may vary.

No additional tips available.