The inspiration for this frosting technique comes from dessert maven Maida Heatter's Book of Great Chocolate Desserts (Alfred A. Knopf).
Plus: More Dessert Recipes and Tips
1 1/3 cups heavy cream
1 1/2 cups sugar
6 ounces unsweetened chocolate
1 stick (4 ounces) plus 2 tablespoons unsalted butter
1 1/2 teaspoons vanilla extract
Pinch of salt
How to Make It
In a medium saucepan, bring the cream and sugar to a boil over moderately high heat. Reduce the heat to low and simmer, stirring occasionally, until the liquid reduces slightly, about 6 minutes. Pour the mixture into a medium bowl and add the chocolate, butter, vanilla and salt. Let stand, stirring occasionally, until the chocolate and butter are melted.
Set the bowl in a larger bowl of ice water. Using a hand-held electric mixer, beat the frosting on medium speed, scraping the sides occasionally with a rubber spatula, until thick and glossy, about 5 minutes. Use at once.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.