Heat the cream: Pour the heavy whipping cream into a medium saucepan and heat it over medium-high heat just before it reaches boiling point. Take off the heat.
Melt in the chocolate: Add the chocolate to the hot cream and whisk until it has melted and is fully incorporated. Make sure there's no chocolate sticking to the bottom of the saucepan!
Chill: Chill the mix until it reaches fridge temperature. (see note 2)
Whip: Once the mix is chilled, beat it with a handheld mixer until it's thick and fluffy - this will only take about 10 seconds! Then use it to decorate your cakes or cupcakes. (see note 3)
1: Any kind of chocolate works for this recipe - I usually do dark chocolate, but I've also made it with milk chocolate or a mix and it's always delicious! You can either chop up a bar or use chocolate chips. Just make sure it's chocolate that melts well, not the kind that's supposed to keep its shape for chocolate chip muffins etc.2: This is best done outside during fall/winter. If it's hot outside, allow it to get to room temperature before placing it in the fridge!! This works out a lot quicker if you transfer it to a chilled bowl.3: This makes enough frosting for 1 8-inch cake, 1 sheet cake or about 16 cupcakes (unless you want a large pile of frosting on each cupcake). The frosting is easier to spread if you let it sit at room temperature for 5-10 minutes once it's whipped. Don't leave decorated cakes out in the warmth, the frosting will get soft. If you need it to hold up for a longer time, you can add some whipped cream stabiliser to the frosting.