Sunday, May 3, 2009

Chocolate Whipped Cream Frosting

2 oz bittersweet chocolate, finely chopped
1/4 cup unsalted butter, room temperature
1/4 cup real maple syrup
1 cup heavy cream, whipped to stiff peaks

Whip the cream.  Melt the chocolate in a double boiler.  In a small bowl beat the butter until fluffy, then add the maple syrup.  When combined well, add the melted chocolate and stir until smooth.  Pour the chocolate mixture over the whipped cream and fold in.

Makes enough frosting for a thin layer on a 9x13 cake, or a thick layer on an 8x8 cake.  Also good as a fruit dip, or eaten by the spoonful.  :)

Adopted from

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