Instructions: Combine cream, sugar, chocolate and egg yolk. Stir thoroughly to dissolve sugar. With a damp cloth wipe away any sugar crystals which appear on the sides of the sauce pan.

Cook very slowly to 232 degrees or until a soft ball stage is reached.

Add butter and vanilla. Cool to lukewarm or 110 degrees. Beat until a thick enough to spread.

It is sufficient to generously frost a 9x9 inch loaf cake.

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