Ingredients

The following ingredients have 4 Servings
  • 18 oz milk chocolate chips (about 3 cups)
  • 12 oz semi sweet chocolate chips (about 2 cups)
  • 1 1/2 cups granulated sugar
  • 1/2 cup water
  • 2 1/4 cups heavy cream
  • 1 1/2 sticks room temperature unsalted butter, cut into cubes

Instruction

  • Pour your chocolate chips into a large bowl and set aside.
  • In a medium sauce pan combine water and granulated sugar on medium heat. Bring to a boil and boil for 10 minutes until it turns an amber color.
  • When mixture reaches amber color turn heat down to medium low and slowly pour in your heavy cream. Stir continuously until it incorporated and smooth.
  • Pour caramel mixture over your chocolate in the bowl.
  • Stir until all the chocolate is melted and the mixture is smooth.
  • Place bowl in refrigerator for an hour, until chocolate is cooled. I stirred mine a few times within the hour, to help it cool evenly.
  • When chocolate is cooled, remove from fridge and mix with a hand mixer until the chocolate becomes a spreadable consistency. Don’t over-mix at this point.
  • Add in you butter and beat until frosting is smooth. Place frosting back in refrigerator at least another hour, or overnight.
  • Let frosting come back to room temperature when ready to frost cake.