Easiest Chocolate Frosting Ever

from ButterYum
makes about 3 1/2 cups  
Note: needs to be made at least 8 hours ahead


  • 14 ounces semisweet or bittersweet chocolate, chopped (high quality)
  • 16 ounces heavy cream
  • 1 teaspoon pure vanilla extract¬†


  1. Place chopped chocolate in a heat-safe bowl; set aside.
  2. In a medium heavy-bottom saucepan, heat cream until just before it reaches the boiling point (small bubbles will form around the edges).
  3. Remove cream from heat and pour over chocolate.
  4. Let the chocolate and cream steep together for 2 minutes, then whisk gently until the two become combine and become shiny, dark, and glossy.
  5. Add pure vanilla extract and stir to combine.
  6. Cover bowl with a clean kitchen towel (not plastic wrap); set aside in a cool spot for several hours before using.