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Ingredients
- 8 ounces bittersweet chocolate, coarsely chopped
- 1 cup heavy cream
- 1 teaspoon vanilla
Details
Preparation
Step 1
Melt the chocolate in a bowl set over a saucepan of simmering water. Take care not to let any moisture touch the chocolate, or it will seize. When most of the chocolate has melted, remove from the heat and stir until perfectly smooth. If the chocolate doesn’t completely melt, put the bowl back over the simmering water for 1 to 2 minutes while scraping the sides of the bowl with a rubber spatula.
Put the cream and vanilla in a bowl large enough to hold the finished frosting or the bowl of a stand mixer and place it in the freezer for 5 minutes. Then, beat the cream to soft peaks (the cream droops off the end of the whisk).
If you are making the frosting by hand, pour the melted chocolate down the side of the bowl containing the whipped cream and use a rubber spatula to fold the mixture together until completely homogeneous. If you are making it in a stand mixer, turn the mixer speed to low when the cream reaches soft peaks and pour the chocolate over the whipped cream while beating. Keep the frosting refrigerated until you are ready to use it. If it gets too warm, it can melt and lose its airiness.
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