½ C sugar
¼ C water
2 OZ unsweetened chocolate
1 TSP butter
1 TBS milk
Temperature:
Melt chocolate in bowl. Bring sugar and water to a boil in a small pot. Cook for 1-2 minutes. Stir syrup into the melted chocolate. Add butter. Beat in milk until smooth.
This is an excellent double chocolate frosting when poured over chocolate buttercream icing on a cake.