Total Time
Prep 10 mins
Cook 20 mins

Came across, sounded interesting.


  1. Roughly chop the chocolate and put into a food processor.
  2. Pulse briefly to chop fine.
  3. Heat the cream in a saucepan just to the boiling point.
  4. With the motor running, pour the hot cream into the chocolate and process until they are completely melted/blended.
  5. Transfer the frosting to a bowl.
  6. If you plan to use it immediately, chill the frosting by placing it over a bowl of ice or let it cool at room temperature.
  7. It must be cool, not cold, to be spreadable.
  8. Once cooled, the frosting can be whipped to create a lighter frosting variation or used as is.
  9. Refrigerate the cake after applying the frosting.
  10. Makes enough to frost a 2 layer cake, about 2-1/2 cups.
Most Helpful

5 5

Great frosting, smooth and really easy to whip up. I used a half portion of this recipe with Black Chocolate Coffee Cake (Black Coffee Chocolate Cake), and it covered the top and sides perfectly. Great combo!

5 5

I've used this recipe several times and my family LOVES it. Thanks for sharing!

5 5

This was so easy - thickens fast upon refridgeration - I even used lite cream - great success so thanks a lot.