Ingredients
Scale
- 1 1/4 c. (10 oz.) dark chocolate
- 2/3 c. powdered sugar, sifted
- 3/4 c. + 1 tbsp. heavy cream
- 2 large egg yolks
- 3 tbsp. unsalted butter, room temperature
- heaping dash of sea salt
Instructions
- Combine chocolate and powdered sugar in a heat proof bowl. Whisk together yolks in a small bowl and set aside.
- Add heavy cream to a small saucepan and bring to a gentle simmer. Pour cream over chocolate and carefully stir until sugar is dissolved. Place bowl over a pan with simmering water (double boiler) and heat until chocolate is melted and mixture is smooth. Remove from heat being careful not to get any water in the mixture.
- Pour 1/2 cup of the hot chocolate mixture into the yolks and whisk quickly to temper. Add mixture back into the chocolate and whisk well. Add butter and salt. Stir until smooth.
- Pour through a fine mesh sieve to catch any clumps.
- Allow to cool before icing, about 1 hour. Whisk before using.