Ganache Frosting
  • 8 oz dark chocolate, chopped
  • 1 cup heavy cream
  1. Scald cream.
  2. Pour cream over chocolate, and mix until the chocolate melts and the mixture is smooth. Let cool to room temperature.
  3. Beat mixture briefly for a dense frosting, until it lightens slightly for a smooth frosting, or until quite light and mounted for a fluffy frosting.
Use immediatly to ice a cake.

Storage Instructions

Store in the refrigerator. Return to room temperature and rebeat before using.