Dark Chocolate Ganache Icing

This is a classic dark chocolate icing which if made with quality chocolate is probably my favorite of all time.  It is more of a traditional chocolate icing than my Whipped Chocolate Ganache, which is more of a filling.  Makes 3 1/3 cups.

Ingredients
4 - 4 oz Ghirardelli chocolate bars, 60% cacao
1 pint heavy whipping cream

1) Chop the chocolate into small pieces.

2) Bring the cream to a boil.

3) Pour cream over chocolate and wait 1 minute.

4) Stir by hand with a whip.  Wait 15-20 minutes and stir again making sure all of the chocolate is disolved and mixed in.

6) Cover the bowl making the plastic wrap touch the top of the chocolate mixture.  Use as soon as it is cooled down or place in fridge to use within 4 days.  Allow time to come up to room temperature if putting in the fridge.