What dessert couldn't use a swipe of rich, chocolatey frosting?
- Yield: Makes about 3 cups
Source: Martha Stewart Weddings, Fall 2005
- 1 pound semisweet chocolate, coarsely chopped
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 1/2 cup confectioners' sugar
- Pinch of salt
Put chocolate in a heatproof bowl set over a pan of simmering water. Turn off heat. Let stand, stirring occasionally, until chocolate has melted, about 15 minutes. Let cool to room temperature, 25 to 30 minutes.
Put butter, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, 3 to 4 minutes. Reduce speed to low. Mix in melted chocolate until combined, scraping down sides of bowl as needed, 1 to 2 minutes. Chill, stirring often, just until frosting is firm enough to spread or pipe, 10 to 15 minutes. Use immediately.