5 1/2 oz Unsweetened chocolate
1 1/3 c  Sugar
1 c  Whipping cream
1/2 c  Unsalted butter; softened
1 tb Pure vanilla extract

Cut the chocolate into small pieces and set aside. Combine the sugar and
cream in a heavy 3-quart pan, stirring to dissolve. Bring to a boil, then
cook for 6 minutes from the time it comes to a boil. Remove from the heat
and add the chocolate and butter, stirring until melted. Add the vanilla.
Refrigerate until well chilled, but not solid. Stir vigorously with a
wooden spoon until it is a soft spreadable consistency.