Ganache Frosting

• 16 ounces bittersweet chocolate, chopped fine
• 16 ounces (2 cups) heavy cream

1. Place the chopped chocolate into the bowl of a food processor.
2. Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over.
3. Pour the cream over the chocolate and let stand for 2 minutes.
4. Process by pulsing several times until chocolate mixture is smooth.
5. Use as is for glazing.
6. If you wish to make a lighter frosting, allow it to come to room temperature, approximately 2 hours.
7. Once at room temperature, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes.

bittersweet chocolate, heavy cream

Taken from www.foodnetwork.com/recipes/alton-brown/ganache-frosting-recipe.html (may not work)