2 cup heavy cream = Rahm, non-UHT = 464 grams
16 oz. (454 g) semisweet chocolate, chopped (“Cremant” type, 55% dark, from Lindt or Frey, or Migros Koch-Schokolade)
1. Chill your mixing bowl and whisk for an hour.
2. Bring cream to boil in a saucepan. Place chocolate in a medium bowl and pour boiling cream over. Cover with foil or lid and let stand 5 minutes. Whisk until smooth, then cover with plastic wrap or lid and refrigerate until cool and slightly firm, 45 minute to 1 hour.
3. Transfer cooled chocolate to stand mixer fitted with the whisk attachment. Whip mixture at 8 speed until fluffy and mousse-like, about 12 - 15 minutes.
This frosting is very rich.
3. Transfer cooled chocolate to stand mixer fitted with the whisk attachment. Whip mixture at 8 speed until fluffy and mousse-like, about 12 - 15 minutes.
This frosting is very rich.
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