Heat the cream in a small saucepan or the microwave until hot and bubbling.

Place the chocolate pieces in a medium bowl and pour the hot cream on top. Set aside for 5 minutes. Add the optional salt and whisk until the chocolate melts and the mixture is smooth.

Cover with plastic wrap and set aside to cool and thicken. The frosting will fully cool in about 2 hours at room temperature. If you prefer to use the fridge, the frosting will cool faster, but you will need to stir it a few times to ensure it is smooth.

For whipped frosting, beat at medium speed for about 3 minutes or until it is fluffy and light and stiff peaks form.