This creamy, rich chocolate icing has a wonderful consistency for spreading. Do not refrigerate after it's been made. It will keep just fine at room temperature for several days until you're ready to frost a batch of Vanilla Cupcakes.

This recipe is part of a memorable spring brunch menu.
Servings: Makes about 1 1/2 cups
  • 6 ounces semisweet or bittersweet chocolate , chopped
  • 8 ounces sour cream
  • 2 tablespoons unsalted butter , softened
  • 2 tablespoons light corn syrup
  • 1 tablespoon Amaretto or Frangelico or Cognac
  • Directions
    Place the chocolate in a small metal bowl, and set it over a pan of simmering water. Turn off the heat and the let chocolate sit, stirring occasionally, until it's melted and smooth. Set aside and cool slightly. Remove the lid from the sour cream, and microwave until tepid.

    Stir first the butter and then the sour cream into the chocolate. Add the corn syrup and liqueur, and stir until well combined. The ganache should be very smooth. Let cool, stirring occasionally, until spreadable.


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