1 c Half & half
1/2 c Butter; cut up
2 tb Sugar
1 1/2 c Ghirardelli sweet ground-chocolate
1 ts Vanilla
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.