16 ounces (2 2/3 cups) dark chocolate chips
8 ounces (1 cup) heavy cream
Place chocolate in a bowl. Heat cream until it's simmering. Remove from heat and pour over the chocolate chips. Wiggle the bowl to ensure all the chocolate is submerged. Let sit 5 minutes. Whisk until completely smooth and shiny. Cover with plastic wrap and let cool until thick enough to use as frosting (takes 2 to 6 hours depending on the temperature of the room).
Variations:
Dairy free: be sure your chocolate is dairy free. Replace the cream with an equal amount of full fat canned coconut milk
Strawberry or raspberry: puree 12 ounces of thawed frozen or fresh strawberries or raspberries and strain out the seeds. Measure 8 ounces of the strained puree and use in place of the cream.
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