Chocolate frosting


  • 24 oz semisweet chocolate morsels
  • 4 cups heavy cream
  • 1 tsp light corn syrup


Put chocolate and cream into a medium saucepan. Cook over medium-low heat, stirring constantly with a heatproof rubber spatula, until thick, 30 to 35 minutes. Remove from heat. Stir in corn syrup. Transfer to a large, wide metal bowl. Refrigerate until frosting is cool enough to spread, about 2 hours, checking and stirring every 15 minutes. Use immediately.

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