I give the taste of this recipe 5 stars; the directions get 4 stars. This exact recipe is found in my Taste of Home Cookbook with the same name. I have only ever made buttercream frostings in the past and have tired of the grittiness, heaviness, and excessive sweetness. I gave this a try and it is exactly what I was looking for! It reminds me somewhat of pudding, because it is so creamy and smooth. It is creamy and not overly sweet like buttercream varieties. I followed the directions exactly with Ghirardelli semi-sweet chocolate chips. My only complaint is that the frosting was runny after following the directions. I added another 1/2 cup 10x sugar, but resisted the urge to add more. Instead, I decided to refrigerate it -- perfect. I stirred and checked it every 15 minutes or so, and when it was perfect spreading consistency, I frosted my 9 inch 2 layer round cake (with a bit extra left over). I have found my new go-to chocolate frosting. Goodbye buttercream.

I was extremely pleased with this recipe. The frosting turned out very light, fluffy, and full of flavor. I found that refrigerating the cream and chocolate mixture before adding the sugar made it much easier to whip the frosting.

This is just the chocolate frosting recipe I was looking for. It has a rich taste and is just the consistency I wanted. It is important to mix the chocolate chips long enough to blend thoroughly with the heavy whipping cream. Mine was not quite as I smooth as it should have been because I used kind of lumpy confectioner's sugar. Next time I will sift it first. But that was my error. Thank you for sharing.

I made this frosting last night and I won't do it again. It was not very smooth and it did not spread well at all. My cake was torn and the flavor seems bland. I usually use the recipe for "Rich chocolate frosting" (which is amazingly easy and delicious), but I did not have enough butter. I give this only a 2