- 2 cups whipping cream
- 2 cups (12-oz) semisweet chocolate chips
- 3 ½ cups confectioners’ sugar
In a medium saucepan, bring cream to a simmer, about 160 F; remove from the heat. Stir in chips until melted. Place pan in a bowl of ice water; stir constantly until cooled. Gradually whisk in sugar until smooth and thick. Yield: 4 cups.