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Chocolate Ganache Frosting


2 cups heavy whipping cream 
2 cups bittersweet chocolate

1/2 cup sugar (optional)


Place the chocolate in a bowl. 
Heat the cream in a saucepan until it just starts to boil. 
Remove the cream from the heat BEFORE it boils out of the pan and all over the stove.

Pour the cream over the chocolate and stir until it melts and the sauce is smooth.
Let it sit until it cools to room temperature, about 15 minutes. 

Whip with an electric mixer until the cream rises and peaks begin to form.

Use this frosting to ice Mamie's Chocolate Cake (recipe in the Dessert Chapter)

This frosting is generally not very sweet, 
if you want it sweet, add 1/2 cup granulated sugar to the hot cream.

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