Chop or grate choclate into fine crumbs. Heat cream until small bubles 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 froasting takes several hours at room
temerature 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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