Chocolate Ganache Frosting

MAKES 1½ CUPS

1 cup heavy cream or coconut milk (not lite)
8 ounces dark (bittersweet) chocolate, chopped

1. Bring cream or coconut milk to a boil.

2. Pour hot cream over chopped chocolate and whisk until chocolate melts and mixture is smooth.

3. Set mixture aside until it begins to thicken (it should still be fluid).

To create CHOCOLATE GANACHE FROSTING for a three layered cake pictured, triple this recipe. Allow heated ganache to cool to room temperature. Then place it in a mixing bowl, cover with plastic wrap and refrigerate for about an hour until mixture thickens. Beat ganache for 1 minute using a mixer with the paddle attachment. This softens the ganache and makes it spreadable. Frost the cake and then keep it chilled in the refrigerator until one hour before serving.

Read More on These Topics

• Celiac/Gluten Free
• Dessert