• Prepare the Cream: In a medium saucepan, heat the cream over medium heat until it begins to bubble around the edges.
• Melt the Chocolate: Pour the hot cream over the chopped chocolate in the bowl of a stand mixer. Stir by hand until the mixture is smooth and all the chocolate has melted. Add the salt and mix thoroughly.
• Chill the Ganache: Cover the bowl and refrigerate the ganache for at least 6 hours or until cold and thick. For a quicker method, place the bowl in an ice bath and stir occasionally for about 1 hour.
• Whip the Frosting: Using the stand mixer with the whisk attachment, beat the chilled ganache on medium-high speed until it becomes thick and creamy. Be cautious—this process takes just 75–120 seconds.
• Use or Store: The frosting is ready to use immediately. For storage, freeze in an airtight bag for up to 6 months. To reuse, gently warm until spreadable.

Instructions for White Chocolate Vanilla Variation:

• Flavor the Cream: Add the split vanilla bean to the cream and bring it to a simmer. Remove from heat, cover, and let steep for up to 4 hours.
• Finish the Ganache: Remove the vanilla pod and return the cream to a simmer. Pour the cream over the chopped white chocolate and stir until smooth. Follow the same chilling and whipping steps as the basic version.