Chocolate Ganache Frosting

  • Yield: Makes 1 2/3 cups

Source: Martha Stewart's Cupcakes

Ingredients

  • 8 ounces semisweet chocolate, chopped
  • 1 cup heavy cream

Directions

  1. Melt chocolate with cream in a heavy saucepan, and cook over very low heat until the mixture is smooth and glossy.

  2. Transfer the mixture to a bowl, and refrigerate until cooled but not too firm, 30 to 45 minutes.

  3. Using a handheld mixer, beat on high speed until thick and creamy. Use immediately.

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