Place the chopped chocolate into the bowl of a food processor
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. Pour the cream over the chocolate and let stand for 2 minutes. Process by pulsing 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
on high for 2 to 3 minutes.