Chocolate Ganache Frosting-Martha Stewart
A smooth mixture of chocolate cream - is one of the richest, most luscious of all chocolate frostings. The frosting is made in the same manner as the chocolate ganache glaze, and then allowed to thicken until the frosting is spreadable. This is from "Martha Stewart's Cupcakes".
- 1 pound good quality bittersweet chocolate, finely chopped
- 2 1/3 cups heavy cream
- 1/4 cup corn syrup
1. Place chocolate in a large heatproof bowl. Bring cream and corn syrup just to a simmer over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.
2. Beginning near the center and working outward, stir melted chocolate ino cream until mixture is combined and smooth (do not overstir).
3. Refigerate, stirring every 5 minutes, until frosting just barely begins tohold its shape and is slightly lighter in color. Use immediately (ganache will continue to thicken after you stop stirring.)