Put the chocolate and butter in the top of a double boiler or in a metal bowl set over a small saucepan of barely simmering water. Stir occasionally until the chocolate mixture is melted and smooth. Set aside to cool until barely warm.
In a medium bowl, whisk the sour cream, vanilla, and salt to blend. Gradually whisk in the confectioners’ sugar until smooth. Add the chocolate mixture and beat it in with the whisk until the frosting is smooth and creamy. The frosting must be thick and spreadable. If it’s too thick, thin it with droplets of milk. If it’s too thin, chill it briefly, stirring occasionally, until adequately thickened.
nutrition information (per serving):
based on twelve servings, Calories
4.5, Fat Calories
40, Saturated Fat
1, Monounsaturated Fat
17, Polyunsaturated Fat
Photo: Scott Phillips