That’s all I’m gonna say. The rest is up to you.
(recipe from here)
6oz dark chocolate (60-70% cacoa… I used Varlhona Guanaja)
4 oz salted butter
3/4 cup full-fat sour cream, at room temperature
1 tsp vanilla
1 tbsp light corn syrup
7 oz icing sugar, sifted
1-3 tsp hot water
1. Melt butter and chocolate on a double boiler. Once smooth and melted, gently whisk in corn syrup and vanilla.
2. Whisk in icing sugar, a little at a time. Don’t worry about how gunky it looks at this point.
3. Scrape the mixture into a food processor with the blade attachment. Switch on the processor and as it’s running, drop it the sour cream. Stare in amazement as the mass of brown gunk becomes a satiny smooth and luscious chocolate confection. Add in hot water, a teaspoon at a time, until the frosting reached your desired sheen and consistency. 1 tsp is usually enough for me.
4. Pour out delectable frosting into a bowl and let it sit around for a while to thicken to a spreadable consistency, stirring every once in a while.