Source: Martha Stewart Living, February 2002
- 12 ounces semisweet chocolate chips
- 1 3/4 cups heavy cream
- 3 tablespoons unsalted butter, room temperature
- 1 tablespoon corn syrup
Prepare an ice bath; set aside. Place chocolate chips in the bowl of a food processor; pulse until roughly chopped.
Combine cream, butter, and corn syrup in a small saucepan. Bring to a boil over medium heat, stirring constantly until butter is melted.
With the motor running, pour cream mixture through the feed tube of the food processor; process until completely smooth, about 2 minutes. Transfer frosting to a bowl; set over the ice bath. Stir every 10 minutes, until frosting is thick and spreadable, about 1 1/2 hours.