Recipe information
Yield
Makes about 4 cups
Ingredients
1
1/2 cups sugar
6
large eggs yolks
1
tablespoon light corn syrup
1
1/2 cups whipping cream
6
ounces unsweetened chocolate, chopped
3
ounces semisweet chocolate, chopped
3
/4 cup (1 1/2 sticks) unsalted butter, cut into pieces, room temperature
1
/2 teaspoon vanilla extract
Need to make a substitution?
Preparation
Step 1
Mix sugar, yolks, and syrup in small bowl. Bring cream to simmer in 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°F to 170°F on candy thermometer, stirring constantly, about 10 minutes. Immediately pour mixture into bowl; do not scrape sides of pan. Add vanilla.
Step 2
Using electric mixer, beat frosting until cool. Let frosting stand at room temperature until thick enough to spread, stirring occasionally, 1 1/2 hours.