Dark Chocolate Frosting - cooking recipe

Ingredients

14 ounces bittersweet chocolate
1 1/2 cups whipping cream

Preparation

Roughly chop the chocolate and put into a food processor.
Pulse briefly to chop fine.
Heat the cream in a saucepan just to the boiling point.
With the motor running, pour the hot cream into the chocolate and process until they are completely melted/blended.
Transfer the frosting to a bowl.
If you plan to use it immediately, chill the frosting by placing it over a bowl of ice or let it cool at room temperature.
It must be cool, not cold, to be spreadable.
Once cooled, the frosting can be whipped to create a lighter frosting variation or used as is.
Refrigerate the cake after applying the frosting.
Makes enough to frost a 2 layer cake, about 2-1/2 cups.