Chocolate Ganache Frosting
Makes 4 1/2 cups|
Hands-On Time:
05m
|
Total Time:
5hr
10m
Ingredients
- 1 pound semisweet chocolate, chopped
- 2 cups heavy cream
- pinch kosher salt
Directions
- Place the chocolate in a large heatproof bowl. In a medium saucepan, bring the cream to a bare simmer. Pour the hot cream over the chocolate, add the salt, and let stand for 2 minutes. Whisk until melted and smooth. Let cool, stirring occasionally, until thick and spreadable, 4 to 5 hours. (Note: Don’t try to speed the cooling process by putting the frosting in the refrigerator; it will become lumpy.)
Nutritional Information
- Per ServingServing Size: 1/12 of recipe
- Calories 326Calories From Fat 229
- Fat 25g
- Sat Fat 16g
- Cholesterol 54mg
- Sodium 25mg
- Protein 4g
- Carbohydrate 25g
- Sugar 22g
- Fiber 0g
- Iron 1mg
- Calcium 26mg
What does this mean? See Nutrition 101.
Quick Tip
The frosting will keep in the refrigerator for up to 1 week. Bring to room temperature and, using an electric mixer, beat
on low until light and fluffy before using.
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