This recipe originally accompanied epi:recipeLink="101009"Orange-Almond Cake with Chocolate Icing</epi:recipeLink>.
Recipe information
Yield
Makes about 4 cups
Ingredients
1 3/4 cups whipping cream
3/4 cup unsalted butter
6 tablespoons unsweetened cocoa powder
4 1/2 tablespoons light corn syrup
16 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/2 teaspoons vanilla extract
1/2 teaspoon (scant) almond extract
Preparation
Whisk first 4 ingredients in medium saucepan over medium heat until butter melts and mixture comes to simmer. Remove saucepan from heat. Add chocolate and both extracts. Whisk until chocolate is melted and smooth. Refrigerate frosting until slightly thickened but still spreadable, stirring occasionally, about 45 minutes.
