| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Delicious and easy, even if it does take more time to make!

1 (12-ounce) package semisweet chocolate chips

1 1/2 cups heavy cream*

1. Place chocolate in a medium sized bowl.
2. Heat cream over medium low heat until it just barely begins to boil. Remove from heat immediately. Do not over-heat!
3. Pour hot cream over chocolate and let it sit for 1 minute. Gently stir mixture until chocolate is melted and blended with the cream. Do not beat the mixture, you want to minimize the introduction of air bubbles.
4. Cool chocolate mixture at room temperature. Then place a piece of plastic wrap over it, covering the surface of the chocolate mixture and refrigerate for 1 hour. If after that time the mixture has reached the desired spreading consistency, frost the cake. If not, keep checking.

*Note: For whipped version use 2 cups heavy cream, chill overnight and whip with electric mixer, as for whipped cream.

||| Save this Recipe on Delicious |||