|16 oz||bittersweet chocolate, finely chopped|
|2 cups||heavy whipping cream|
1. Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over. (This can be done instead on the stove or in a double boiler for the squeamish.)
2. Place finely chopped chocolate into the bowl of a food processor. Pour the cream over the chocolate and let stand for 2 minutes. Pulse several times until chocolate mixture is smooth.
Use as is for glazing. If you wish to make a lighter frosting, allow it to come to room temperature, approximately 2 hours. Once at room temperature, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes.