2 1/4 cups confectioners’ sugar, sifted
1/4 cup Dutch-process cocoa powder
Pinch of coarse salt
6 ounces cream cheese, room temperature
1 1/2 sticks unsalted butter, room temperature
9 ounces bittersweet chocolate (61 percent cacao), melted and cooled
3/4 cup creme fraiche or sour cream
Sift together sugar, cocoa, and salt. Beat cream cheese with butter on medium-high speed until smooth. Reduce speed to medium-low; gradually add cocoa mixture and beat until combined. Pour in chocolate in a slow, steady stream. Add creme fraiche; beat until combined. Frosting can be stored in a refrigerator up to 5 days; bring to room temperature and beat before using.