Chocolate Ganache Frosting

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  • 1 pound semisweet chocolate, chopped
  • 2 cups heavy cream
  • A pinch kosher salt
  1. Place the chocolate in a large heatproof bowl.
  2. In a medium saucepan, bring the cream to a bare simmer.
  3. Pour the hot cream over the chocolate, add the salt, and let stand for 2 minutes.
  4. Whisk until melted and smooth. Let cool, stirring occasionally, until thick and spreadable, 4 to 5 hours.
  5. Note: Do not try to speed up the cooling process by putting it in the fridge – it will be lumpy.

Makes: 4 1/2 cups
Hands-On Time: 5 minutes
Total Time: 5hr 10m