6 oz Bittersweet chocolate
1 c Whipping cream
1 tb Brandy; +1 ts
1 ts Vanilla
Chop or grate chocolate into fine crumbs. Heat cream until small
bubbles form around the edge; pour cream onto chocolate. Process or
stir to melt chocolate completely. The mixture will be quite
liquid. Let it cool. Beat in brandy and vanilla. This frosting
takes several hours at room temperature to achieve spreading
consistency. To speed the process, refrigerate. Stir occasionally
to assure even chilling. Use as a frosting.
Note: This should be made with a blender. Can be done by hand but
harder job.
