A creamy, smooth icing is a basic of French pastry making. This recipe is easy to make. And it will keep in the refrigerator for a couple of weeks.
In a small saucepan, heat the heavy cream until it is almost scalding.
Remove from heat.
Pour the chocolate chips and the butter in a small bowl.
Pour the hot cream over them, stir until the chips and butter have melted.
Cool completely. Pour into a jar with a tight fitting lid. Store in the refrigerator.