Bittersweet Chocolate Frosting

This frosting goes great with the Chocolate Layer Cake that is listed here on CC.

Bittersweet Chocolate Frosting


  • 1 1/2 cups sugar
  • 6 Large egg yolks
  • 1 tablespoon light corn syrup
  • 1 1/2 cups whipping cream
  • 6 ounces unsweetened chocolate
  • 3 ounces semisweet chocolate
  • 3/4 cup (1 1/2 sticks) unsalted butter, cut in to pieces, room temp.
  • 1/2 teaspoon Vanilla Extract


  1. Mix sugar, yolks and syrup in small bowl. Bring cream to simmerin heavy 3-quart saucepan. Add both chocolates and stir over low heat until smooth. Remove from heat. Stir in butter, then sugar mixture. Cook over low heat until mixture registers 165 – 170 degrees on candy thermometer, stirring constantly, about 10 minutes. Immediately pour mixture into bowl; do not scrapes sides of pan. Add vanilla.
  2. Using electric mixer, beat frosting until cool. Let frosting stand at room temperature until think enough to spread, stirring occasionally, 1 1/2 hours.
  3. Bon Appetit
  4. February 1989


No Comments Yet