Ingredients
- 1 pound semi-sweet chocolate, roughly chopped
- 1 1/2 cup heavy cream
- 1/3 cup dark corn syrup, plus more to taste
Directions
Put the chocolate in a large bowl and set aside.
In a small saucepan, whisk together the cream and corn syrup and bring to a boil. Pour the cream mixture over the bowl of chocolate and immediately whisk until smooth. Set aside to cool completely, about 1 hour.
Transfer the chocolate mixture to the bowl of a standing electric mixer, or use a hand-held mixer and bowl, and whip on high speed, until creamy and fluffy. Use as desired. May be stored covered in the refrigerator for up to 1 week.
- Copyright 2001 Television Food Network, G.P. All rights reserved
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By poulsbokid
washington
on October 02, 2011
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I made 1/2 recipe as suggested by another for a sheet cake and I used barley malt extract instead of corn syrup and I whipped the heck out of it till it was light in color no problems spreading it next time I might add a bit of milk chocolate to sweeten it up but I like it as is
By catherine_2394418
Miami, FL
on March 13, 2011
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Incredibly easy and pretty quick for frosting so very delicious. After whisking the melted ingredients together, I put the bowl in the refrigerator for about 20 minutes before I whipped it. When served at room temperature the icing was soft (but definitely still held its shape, creamy, chocolately, and sweet (although not overpoweringly so.
By alpha_universe22
New York
on January 05, 2011
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It was excellent and incredibly simply! The only thing I will say is that you have to let the frosting cool for about 2-3 hours at room temperature before whipping if you mixed it in a bowl that retains heat...like porcelain which I used. :
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