Chocolate Ganache Frosting
Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
- 1 3/4 cups heavy whipping cream
- 12 ounces semisweet chocolate, chopped
- 1 teaspoon vanilla extract
- Heat cream in a saucepan over medium-low heat. Remove from heat; add chocolate, stirring until smooth. Stir in vanilla. Refrigerate 2 to 3 hours or until firm.
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