No joke, this frosting is incredible. It's so creamy, smooth, and just plain indulgent. And it goes great with my chocolate cake recipe:
Oh, and don't let the photo fool you. This frosting cools into a spreadable and stiff-enough texture. The dripping in the photo is me slathering it on when it was just slightly warm, causing it to drip and dry into that mouthwatering shape that makes you want to clean it up with your finger.
One more thing. Use a nice chocolate. I've had good results with Ghirardelli's milk chocolate baking bars. A couple of those, and you're golden.
- 1⁄2 cup heavy cream
- 1 tbsp corn syrup
- pinch salt
- 8 oz milk chocolate, chopped
- 1⁄2 cup powdered sugar
- 8 tbsp cold butter, cut into pats
Combine cream, corn syrup, and salt in a microwave-safe bowl and microwave on high until simmering (about 1 minute).
Place chocolate in a food processor fitted with a blade. With the machine running, gradually pour the hot cream through the feed tube and process until smooth. Add the powdered sugar and process another 30 seconds. With the machine running, add the butter through the feed tube one pat at a time and continue processing until smooth.
Let cool to room temperature. Try really hard not to eat it.