Notes: You can make the frosting up to 2 days ahead; cover and chill. Bring to room temperature and stir until creamy and spreadable before using. Spread leftover frosting onto chocolate wafers or graham crackers to make sandwich cookies. Prep and Cook Time: about 20 minutes, plus about 1 1/2 hours to cool.
1 1/2 cups whipping cream
1 1/2 tablespoons light corn syrup
12 ounces bittersweet or semisweet chocolate, chopped, or 2 cups chocolate chips
1/4 cup (1/8 lb.) butter, thickly sliced
In a 1 1/2- to 2-quart pan over high heat, bring cream and corn syrup to a boil, stirring occasionally, 3 to 4 minutes.
Put chocolate in a heatproof bowl. Pour hot cream mixture over chocolate. Let stand about 5 minutes, then stir until smooth. Add butter and stir until melted and mixture is smooth.
Let frosting cool, stirring occasionally, until thick and spreadable, 2 to 3 hours at room temperature, about 1 1/2 hours in the refrigerator.
Note: Nutritional analysis is per tablespoon.
Servings Makes about 3 cups
Amount Per Serving
Calories67Calories from Fat 76
% Daily Value *
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.