(print this recipe)
This frosting is like having truffles on top of your cake!
7 1/2 ounces bittersweet or semi-sweet chocolate, chopped
1/2 cup heavy (whipping) cream
3 tablespoons unsalted butter, room temperature
Melt the chocolate with the cream in a double boiler, over barely simmering water, whisking until smooth. Add the butter and whisk until smooth. Let cool to room temperature, then refrigerate, covered, for 15 minutes. Beat the frosting with an electric mixer on medium-high speed for about 8 minutes, until thick enough to spread. After you frost your cake or cupcakes, you may need to refrigerate for about an hour till the frosting sets.
Tuesday, June 30, 2009
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