INGREDIENTS:
1/3 c Half & half
1/2 c Butter, cut up
2 tb Sugar
1 1/2 c Ghirardelli Sweet Ground
-Chocolate
1 ts Vanilla
DIRECTIONS: In 2 quart heavy saucepan, heat half & half with butter
and sugar, stirring until blended. Add Ground Chocolate, mixing with
wire whip until smooth. Heat on medium low until mixture is thick and
shiny and runs off the spoon like syrup and the first bubble appears
on the surface (160-F). Do not boil or overcook frosting. Cool 5
minutes, then add vanilla. Place pan of frosting in bowl holding a
tray of ice cubes and some water. Beat slowly with a spoon until
frosting holds a shape. Frost cake; refrigerate if necessary to firm
frosting.
Source: Recipes from Ghirardelli Chocolate Company of San Francisco;
recipe on box of "Sweet Ground Chocolate and Cocoa"
