Chop the chocolate.
In a saucepan with a thick bottom, bring the cream to a boil. Remove the pan from the heat and gradually add the hot cream into the chocolate slowly, stirring well each time from the center of the circle, increasing the radius. When all the chocolate is added and melted, cool your salt-glaze to 60 ° C.
Then add the pieces of butter, stirring as small as possible, then, with minimal stirring, add chocolate sauce. The mass should be homogenous.
This glaze is used warm 35C-40C. Products using the pouring ladle. If your frosting has had time to cool down and become very dense - warm it up, without stirring, in a water bath.