Chocolate Ganache Frosting
- 8 ounces semisweet chocolate, chopped
- 1 cup heavy cream
Melt chocolate with cream in a heavy saucepan, and cook over very low heat until the mixture is smooth and glossy.
Transfer the mixture to a bowl, and refrigerate until cooled but not too firm, 30 to 45 minutes.
Using a handheld mixer, beat on high speed until thick and creamy. Use immediately.
SourceMartha Stewart's Cupcakes