12 oz (2 cups) semi-sweet or dark chocolate, chopped (or high-quality chocolate chips)
1 cup heavy cream
2 tbsp unsalted butter
1 tsp vanilla extract
Instructions
In a small microwave safe bowl, heat the heavy cream until it just begins to simmer (small bubbles around the edges but not boiling). Mine usually takes about one minute.
Place the chopped chocolate (or chocolate chips) in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1-2 minutes without stirring.
Gently whisk the mixture until the chocolate is completely melted and smooth. Stir in the butter and vanilla extract until fully incorporated. If the butter isn’t totally room temp to start and isn’t melting, put the bowl back in the microwave and heat it for 15 seconds at a time until melted.
For a pourable glaze: Let it sit for 5-10 minutes before using. For a spreadable frosting: Let it cool for about 30-40 minutes at room temperature, stirring occasionally. For a pipeable consistency: Chill for about 1-2 hours, then whip it with a mixer until fluffy.
If you’d like a thicker frosting, decrease the cream to 3/4 cup