Let the whipping cream boil up in a saucepan. Take it off the stove and add the chocolate. Now stir with a whisk until all the chocolate is melted in the whipping cream. Let the mass cool lukewarm and set in the fridge for at least 4 hours.
After the cooling time take the liquid mass out of the fridge and whip it at top speed until it becomes stiff. Now the cream is ready. You can fill the cream in a icing bag and decorate cupcakes or fill a cake with it. This amount is enough for 12 cupcakes or to fill and cover a 24 cm diameter cake. To success!
If you want, you can also use other chocolate as white or milk chocolate.