Chocolate Icing

• 1 3/4 cups whipping cream
• 3/4 cup unsalted butter
• 6 tablespoons unsweetened cocoa powder
• 4 1/2 tablespoons light corn syrup
• 16 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon (scant) almond extract

1. Whisk first 4 ingredients in medium saucepan over medium heat until butter melts and mixture comes to simmer.
2. Remove saucepan from heat.
3. Add chocolate and both extracts.
4. Whisk until chocolate is melted and smooth.
5. Refrigerate frosting until slightly thickened but still spreadable, stirring occasionally, about 45 minutes.

whipping cream, unsalted butter, cocoa, light corn syrup, bittersweet, vanilla, almond

Taken from www.epicurious.com/recipes/food/views/chocolate-icing-101010 (may not work)