This frosting is based on a ganache recipe sans the heavy cream of course. Thank goodness for semisweet chocolate chips from Trader Joe's, Whole Foods, and Ghiradelli that do not contain milkfat.
3/4 c almond milk
1 c semisweet chocolate chips
Heat up milk in a small saucepan over medium heat just shy of boiling. Take milk off heat and pour in chocolate chips. Stir until chips melt. Blend with immersion blender for extra smoothness.
Chill in refrigerator for at least 15 minutes. You must chill it! Otherwise, you'll be waiting a long time for your frosting to thicken. Chocolate mixture should firm up but still be soft enough to spread.
I've used this on a basic chocolate cake and as a sponge cake filling. If you have any leftover, dip strawberries or oranges. OK, I admit it, we've even spread it on toast with some peanut butter as a dairy-free Nutella.