Dark Chocolate Frosting

1. 1

   Roughly chop the chocolate and put into a food processor.

2. 2

   Pulse briefly to chop fine.

3. 3

   Heat the cream in a saucepan just to the boiling point.

4. 4

   With the motor running, pour the hot cream into the chocolate and process until they are completely melted/blended.

5. 5

   Transfer the frosting to a bowl.

6. 6

   If you plan to use it immediately, chill the frosting by placing it over a bowl of ice or let it cool at room temperature.

7. 7

   It must be cool, not cold, to be spreadable.

8. 8

   Once cooled, the frosting can be whipped to create a lighter frosting variation or used as is.

9. 9

   Refrigerate the cake after applying the frosting.

10. 10

    Makes enough to frost a 2 layer cake, about 2-1/2 cups.

* Per serving · 4 servings · Values may vary.

No additional tips available.