+
0 (0)

Category: Desserts

Chocolate ganache frosting

Let's face it, cupcakes are fun. Familiar, colorful and oh-so-cute, these whimsical little cakes are famous for full-on flavor and mile-high frosting. And don't forget the decorations. Best of all? They're small enough that you don't have to share. It's ... Read more

Total time: 20 minutes | Makes about 6 cups, enough for 2 to 4 dozen cupcakes
  • 1 1/2 pounds bittersweet chocolate
  • 4 cups heavy cream
  • 1 teaspoon vanilla

Step 1In the bowl of a food processor, finely chop the chocolate (it should be almost powdery). Alternatively, melt the chocolate in a medium bowl set over a pot of simmering water.

Step 2Meanwhile, in a medium saucepan, bring the cream to a simmer. Immediately remove from heat and combine with the chocolate: If using a food processor, pour the cream into the processor bowl while pulsing (the cream will melt the chocolate); alternatively, stir the cream together with the melted chocolate until the chocolate has melted. Add the vanilla.

Step 3Place the melted chocolate-cream mixture in a metal bowl set into an ice bath. Use a whisk to whip the mixture just until it thickens sufficiently to use as a frosting. Remove from the ice bath. Use immediately or store, covered, at room temperature for up to overnight.

Each 2 tablespoons:
140 calories; 1 gram protein; 8 grams carbohydrates; 1 gram fiber; 13 grams fat; 8 grams saturated fat; 27 mg. cholesterol; 8 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Vegan banana foster 'ice cream'
Cassia's Vietnamese coffee pudding
Yogurt panna cotta with cucumber 'noodles'
Goat-cheese cheesecake