Ganache Frosting

Directions

1. 1
   Place the chopped chocolate into the bowl of a food processor.
2. 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. 3
   Pour the cream over the chocolate and let stand for 2 minutes.
4. 4
   Process by pulsing several times until chocolate mixture is smooth.
5. 5
   Use as is for glazing.
6. 6
   If you wish to make a lighter frosting, allow it to come to room temperature, approximately 2 hours.
7. 7
   Once at room temperature, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes.