Chocolate Ganache Icing

Cake Recipes

16 ounces semisweet chocolate
​16 ounces (2 cups) heavy cream

1. Chop chocolate in a food processor.  Leave chocolate in the processor bowl.
2. Heat the heavy cream in a saucepan over low heat until bubbles form around edges.  Do not bring to a full boil.
3. Pour the hot cream over the chopped chocolate and let sit for a couple of minutes.
4. Turn on food processor and pulse until the ganache is smooth.
5. Use as an icing now or let cool at room temperature for 2 to 3 hours, then mix with a beater and use as a frosting.