Gluten Free Sour Cream Chocolate Frosting

Ingredients:

• 3 oz. semisweet chocolate, chopped (Bakers)
• 3 oz. unsweetened chocolate, chopped (Bakers)
• 5 Tablespoon invert sugar
• 8 Tablespoons (1 stick) unsalted butter, divided (6 at room temperature)
• 1 cup gluten free sour cream
• 1/4 teaspoon salt
• 3/4 teaspoon pure vanilla extract
• 1-3/4 cup + 2 Tablespoons confectioners' sugar

Instructions:

1. Add chopped chocolates, invert sugar, and 2 tablespoon of butter in a heat-proof bowl over a saucepan of simmering water.  Cook and stir until the chocolate melts and the mixture becomes smooth. Remove from the heat and set aside.
2. Add the sour cream, salt, and vanilla to a clean heat-proof bowl; and stir over the same saucepan of simmering water. Cook until warm.
3. Add the sour cream mixture to the chocolate mixture a little at a time; and whisk until creamy.
4. Add the butter to the bowl of your electric mixer; and beat on low until creamy. (Be sure it is room temperature. If it is not, your frosting will turn out lumpy.)
5. Add the confectioners' sugar a little at a time and beat on low speed. Once it the sugar is combined, increase the speed to high and beat until fluffy. Refrigerate the frosting until it is thick, about 20 minutes.

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