Chocolate Frosting recipe

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This is the frosting recipe for the cake I listed in my first posting.

Chocolate Gananche Frosting

-32oz dark chocolate (good quality...there are only 2 ingredients in this recipe so the kind of chocolate you use makes a big deal)
-2 3/4 cups vanilla soymilk

1. Chop the chocolate up into small chunks and put in a large bowl.
2. Put the soymilk in a medium saucepan and bring to a boil
3. As soon as it reaches a boil, take it off the heat and pour it over the chocolate.
4. Let it sit for 5 minutes, then stir the mixture until all the chocolate is melted (best to use a whisk for this).
5. The frosting will be very runny at this point.
6. Let it sit for 4-6 hours or overnight and it will firm up and be deliciously creamy and yummy.
7. This can be kept 1-2 days at room temperature or can be refrigerated for 3-4 weeks
8. In the refrigerator it will harden up, so when you want to use it you will have to melt it over a double boiler and then let it firm up again.

Happy Frosting!