Yield Makes about 1 1/2 cups, enough for a 7-inch layer cake
8 ounces semisweet chocolate, finely chopped
1/2 cup heavy cream
Put chocolate and cream into a heatproof bowl set over a pan of simmering water. Stir until smooth. Refrigerate, stirring occasionally, until the consistency of stiff cream cheese, 10 to 15 minutes. Whisk until fluffy and smooth.