Whipped Chocolate Ganache Frosting

1. 1

   In a 4-quart saucepan over low heat, combine the cream and butter. Stir until the butter is melted. Remove from heat and whisk in the chopped chocolate until melted. Whisk in the sugar, cocoa powder, syrup, and salt until smooth. Be sure the cocoa powder dissolves completely. Pour into a 9x13-inch pan and freeze until firm, about 2 hours.

2. 2

   Remove the frosting from the freezer . Transfer to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 12 minutes to soften. Change to a whisk attachment and beat at medium-high speed until light and fluffy, about 3 minutes.

* Per serving · 4 servings · Values may vary.

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