Put the chocolate in a medium bowl and set aside. Scald the cream (heat just until steam rises from the surface of the cream) in a heavy saucepan over medium heat, then pour over the chocolate and allow to sit undisturbed for a minute or two. Mix until smooth and cool to a pourable consistency.
Recipe by oh honey bakes at https://ohhoneybakes.com/jasmine-butter-cake-raspberry-buttercream/