i used this on my daughters birthday cake. it was creamy and rich and just delicious! put the leftovers in the fridge and when you have a sweet tooth pull it out and spread it on graham crackers! mmmm
1 pint heavy whipping cream
11.5 oz bag of 60% bittersweet cacao chips
1/2 C. butter
4-5 C. powdered sugar
In a med. saucepan, melt chocolate chips and heavy cream until a thick, smooth ganache forms, to keep the mixture from burning, stir constantly. put in fridge until chilled. remove from fridge and beat in butter and powdered sugar until frosting is a spreadable consistency. frost your cake.