12 oz. bittersweet chocolate, finely chopped
1 3/4 cups heavy cream
1/2 cup sour cream
Pinch of salt
In the top pan of a double boiler, combine the chocolate and heavy cream. Set the pan over but not touching barely simmering water in the bottom pan and melt the chocolate, then whisk until well blended. Let cool slightly. Add the sour cream and salt and stir just until blended. Let cool to room temperature, stirring occasionally. Whisk the frosting briefly until lighter in color and thick enough to spread. Frosting will keep in a airtight container in refrigerator for up to 2 weeks.
Makes approximately 2 1/2 - 3 cups frosting, or enough to frost a (9-inch) 2 layer cake, a 9 x 13 inch cake, or 24 cupcakes.
Date: May 16, 2003