Chocolate Cream Frosting
NOTE: Chocolate
melted with hot cream makes a thick, rich frosting that takes well
to swirling. This frosting has an intense chocolate flavor that is
best suited to chocolate cakes.
12 ounces bittersweet or semisweet chocolate, broken into pieces
12/3 cups heavy cream
1/4 cup light corn syrup
INSTRUCTIONS:
1. Place chocolate in workbowl of food processor fitted with metal blade. Process until chocolate has texture of coarse sand.
2. Bring cream to boil in small saucepan. With food processor running, pour hot cream through feed tube. Add corn syrup and process just until combined.
3. Scrape frosting into bowl set over larger bowl of ice water. Stir often until frosting thickens to spreadable consistency, about 15 minutes. (Frosting can be covered and kept at room temperature for several hours or refrigerated in airtight container for several days. Bring to room temperature before using.)