I’m not joking.
Rich – VERY rich – it hardens a bit when it’s refrigerated – so you get that “magic shell” effect – just a bit – like a chocolate cake with an expensive ganache on it. I used Ghirardelli Dark Chocolate Chips – but you could use regular semi-sweet, expensive Valhrona or ScharffenBerger if you like. This is actually a double batch – which made enough to ice 3 layers plus the whole outside with about 1/2 cup leftover. It’s a process – not a quick frosting – but it’s worth every second you put into it.
It’s not overpoweringly sweet (if you use a dark chocolate like I did anyway) – its sweet – but not cloyingly so. Definitely a plus. My usually frosting-phobic husband declared this “The best frosting he’s ever had!”
I got the original recipe from OurBestBites.com – this version below is doubled. Pick which one you want!