heavenly chocolate ganache frosting
1 cup heavy cream
8 ounces semisweet chooclate, chopped
1. Bring cream to boil in small saucepan. Place chocolate in medium bowl and pour boiling cream iver. Cover with foil and let stand 5 minutes. Whisk until smooth, then cover with plastic wrap and refrigerate until cool and slightly firm, 45 minutes to an hour.
2. Transfer cooled chocolate mixture to bowl of standing mixer fitted with whisk attachment; whip until fluffy and mousse-like and forms medium-stiff peaks, about 2 minutes.
you can thank me later. (you think i'm joking. but just wait until you taste this stuff)