This is easiest and best tasting chocolate frosting you'll ever have. Plan ahead - must be made at least 8 hours ahead.
Chop chocolate into small pieces.
Heat heavy cream in a heavy-bottom saucepan until just before it reaches the boiling point.
Place chocolate into a heat-safe bowl and pour the hot cream on top. Steep, undisturbed, for 2 minutes.
After 2 minutes, stir or whisk the chocolate and cream together until all the chocolate is melted.
Add the vanilla extract and stir again to combine.
The mixture should be smooth and glossy.
Cover bowl with a clean kitchen towel and set aside for at least 8 hours (can be up to 72 hours). DO NOT cover the bowl with plastic wrap as condensation will form and drip into the mixture, causing the chocolate to seize (turn grainy and lumpy).
After 8 hours have passed, the chocolate and cream will have set up to the perfect consistency for frosting. Can be kept at room temperature for up to 3 days, chill or freeze leftovers.
Easy Chocolate Frosting
makes about 3 1/2 cups
14 ounces semisweet or bittersweet chocolate, chopped (high quality)
16 ounces heavy cream
1 teaspoon pure vanilla extract
Place chopped chocolate in a heat-safe bowl; set aside.
In a medium heavy-bottom saucepan, heat cream until just before it reaches the boiling point (small bubbles will form around the edges).
Remove cream from heat and pour over chocolate.
Let the chocolate and cream steep together for 2 minutes, then whisk gently until the two become combine and become shiny, dark, and glossy.
Add pure vanilla extract and stir to combine.
Cover bowl with a clean kitchen towel (not plastic wrap); set aside in a cool spot for several hours before using.