Chocolate Fudge Frosting

Ingredients

• 1 cup heavy whipping cream
• 3 tablespoons light corn syrup (or honey)
• 10 ounces dark chocolate (50%-70% cocoa solids, chopped)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 1/4 cup Dutch processed cocoa powder
• 1/4 cup unsalted butter (softened and cubed)

Instructions

1. 1

   In a large heat-proof bowl, add chopped chocolate, vanilla extract, light corn syrup, and salt.

2. 2

   In a small saucepan over low heat, bring whipping cream just to a boil. Pour over the chocolate, shaking it to distribute and cover it.

3. 3

   Allow the cream to sit, covering the chocolate mixture for 2 minutes. Slowly whisk, starting from the center and working your way out to create an emulsion. Sift in the cocoa powder and whisk to incorporate.

4. 4

   Add butter to the still-hot ganache. Switch to a silicone spatula and gently stir in one direction until all the butter has melted and incorporated into the ganache.

5. 5

   Cover the surface with plastic and allow to cool to room temperature. You can speed it up by putting it in the fridge and stirring it every 10 minutes. I recommend doing this if your room is warm. Mine was about 70°F, so it cooled to room temperature in a little under 2 hours.

6. 6

   Transfer to a piping bag and pipe on cupcakes or a cake!