Hands-On Time
5 Mins
Total Time
5 Hours 10 Mins
Yield
Makes 4 1/2 cups
Christopher Baker

How to Make It

Step 1

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.)

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Ratings & Reviews

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