Place the chopped chocolate into the bowl of a food processor.
Pur the heavy cream in a quart-sized, microwavable container and microwave until it just begins to simmer, 3 to 4 minutes on high; 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 and whisk on high for 2 to 3 minutes.