This is the same fluffy frosting used on wedding cakes and other fancy cakes. Simple to prepare, you just chill and then whip the chocolate ganache as you would whip cream. This results in a frosting that is lighter in color than other chocolate frostings, and often with pretty streaks of dark chocolate.

Yield: 3 cups

3/4 cup heavy (whipping) cream
8 ounces semisweet chocolate, coarsely chopped, or
    1 1/3 cup semisweet chocolate chips, or
    1 3/4 cup miniature Hershey's Kisses
1 tablespoon liqueur of your choice (optional)

Place the cream in a small heavy saucepan over medium heat, and bring to a boil, stirring.

Meanwhile, place the chocolate in a large stainless steel mixing bowl. Remove the cream from the heat, and pour it over the chocolate. Stir with a wooden spoon until the chocolate is melted. Stir in the liqueur if desired. Place the bowl, uncovered, in the refrigerator to chill for at least 30 minutes, or preferably 1 hour. Place the electric mixer beaters in the refrigerator to chill.

Remove the bowl and beaters from the refrigerator. Using the chilled beaters, whip the ganache on high speed for 2 to 3 minutes, or until the frosting lightens in color and triples in volume. Spread on the cake of your choice. Store leftover frosted cake in the refrigerator.