Melt chocolate, remove from heat and set aside.
Bring cream to a boil and then leave to cool for a couple of minutes. Gradually stir cream into the chocolate and then leave to set for 30 minutes.
Cream butter and icing sugar until light and fluffy. Add in the Guittard Cocoa Powder and then the ganache mix until combined.
If the butter cream is too soft, place in the fridge until firmer.