Add almond milk to a mixing bowl and microwave for 1 minute. (Alternatively, heat in a saucepan until hardly simmering and then transfer back to mixing bowl.)
Immediately add chocolate to warm milk but don’t touch for 2 minutes so it can melt.
Stir gently with a wooden spoon to incorporate, then add softened butter and cover. Let rest untouched for another 10 minutes to meld.
Use your mixer to beat the mixture together. Then add 1 cup powdered sugar, mix again, and place in fridge to set for 20-30 minutes. You’ll know it’s ready when you tip it and it’s slow to move.
Remove from fridge and beat again. If it’s still too thin, add another 1/4 cup powdered sugar at a time and beat until light and fluffy. (As the recipe is written) I found that chilling for a total of 20 minutes and adding 1 3/4 cups total powdered sugar was perfect.
Perfect for cupcakes, cake and quick breads! Frosting keeps at room temperature for several days on baked goods, or in the fridge for up to a week, covered.
*Nutrition information is a rough estimate for 2 Tbsp frosting calculated with the lesser amounts of ingredients (when a range is given).