Assemble your ingredients. You'll also need a medium saucepan or double boiler, a medium mixing bowl and a hand mixer.
Cool the bowl and cream for a few minutes and beat to form soft-medium peaks. Set aside.
In your saucepan, melt the chips with a tablespoon or two of milk. Stir constantly with a wooden spoon. Once chocolate has a smooth and liquid temperature, remove from heat.
Allow the chocolate to cool a minute or two before pouring into the cream. to cool it down without letting it harden, I mix the chocolate aggressively with the spoon. Add chocolate to cream and whip. Add powdered sugar and whip until medium to stiff peaks form. Refrigerate for an hour or so. If you're going to pipe this onto a cinnamon roll, I would suggest piping it on before refrigerating. As the mixture cools down (remember we added melted chocolate to the cream), it will stiffen.
The cream stores in the fridge in an airtight container for up to two weeks.