8    Squares coarsely chopped
Semisweet chocolate
1 c  Heavy cream
1 tb Rum

In bowl of food processor, using the steel blade, process chocolate
until finely chopped. (If using blender, chop chocolate very fine;
add hot cream, 1/4 cup at a time, process until smooth). In small
pan, heat cream just until tiny bubbles appear around edges of pan.
Turn on processor & pour hot cream through feed tube in a steady
stream, processing until smooth. Blend in rum. Cool to room temp.
without stirring; frosting will thicken as it cools.