Chocolate Satin Frosting

(Adapted from The Joy of Cooking by Jennifer Steinhauer of the New York Times)

1 cup heavy cream
6 oz. unsweetened chocolate, cut into chunks
3 cups confectioners’ sugar
6 Tbsp unsalted butter, cut into small pieces
1 tsp vanilla

Bring the cream to a boil. Remove from heat and add chocolate. Cover and set aside for 10 minutes. Scrape into a food processor and add the confectioners’ sugar, butter and vanilla. Process until smooth, then 1 minute more. Set aside at room temperature until thickened into a spreadable consistency.

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