10.11.2005

Chocolate Frosting recipe

This is the frosting recipe for the cake I listed in my first posting.

Chocolate Gananche Frosting

-32oz dark chocolate (good quality...there are only 2 ingredients in this recipe so the kind of chocolate you use makes a big deal)
-2 3/4 cups vanilla soymilk

  1. Chop the chocolate up into small chunks and put in a large bowl.
  2. Put the soymilk in a medium saucepan and bring to a boil
  3. As soon as it reaches a boil, take it off the heat and pour it over the chocolate.
  4. Let it sit for 5 minutes, then stir the mixture until all the chocolate is melted (best to use a whisk for this).
  5. The frosting will be very runny at this point.
  6. Let it sit for 4-6 hours or overnight and it will firm up and be deliciously creamy and yummy.
  7. This can be kept 1-2 days at room temperature or can be refrigerated for 3-4 weeks
  8. In the refrigerator it will harden up, so when you want to use it you will have to melt it over a double boiler and then let it firm up again.
Happy Frosting!