16 ounces bittersweet chocolate, chopped fine
16 ounces (2 cups) heavy cream

Recipe Directions
Place the chopped chocolate into the bowl of a food processor.

Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 2 minutes. Process by pulsing several times until chocolate mixture is smooth. Use as is for glazing. If you wish to make a lighter frosting, allow it to come to room temperature, approximately 2 hours. Once at room temperature, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes.

This entry was posted on Monday, September 26th, 2005 at 8:19 pm and is filed under frosting. You can skip to the end and leave a response. Pinging is currently not allowed.