Makes enough for a 3-layer 9” cake. Best on cake that is not too deep chocolate flavor so there is a good contrast with this very rich frosting.
12 ounces semisweet chocolate
Melt chocolate over low heat, stirring constantly. Cool.
2 cups whipping cream
1¼ cups malt powder
Beat in electric mixer on high until stiff but not dry, about 2 minutes. Refrigerate until cool, about 30 minutes.
¹⁄₃ cup sugar
½ cup cream cheese, softened
1 teaspoon vanilla
Whip in separate bowl until creamy, about 2 minutes. Add melted chocolate and beat 1 more minute.
Add half of malt-cream mixture and beat until uniform in color, being sure to scrape the bowl so all chocolate is well mixed in. Fold in remaining malt-cream mixture by hand until frosting is uniform in color. Refrigerate if necessary before icing cake.