Adapted from Rosie's All-Butter, Fresh Cream, Sugar-Packed Baking Book by Judy Rosenberg (Workman; 1991).
6 ounces unsweetened chocolate
1 cup plus 2 tablespoons evaporated milk (by now you know how I feel about directions like this - puh-leeze, just eyeball it)
1 cups sugar
1. Melt the chocolate. Cool slightly.
2. Blend the evaporated milk and sugar in a blender on medium speed for just a few seconds.
3. Add the chocolate to the sugar mixture in the blender and blend on high speed until the frosting is thick and shiny, 1 to 1 minutes. The mixer's sound will change when the frosting has thickened.
4. Spoon frosting into a bowl and let sit at room temp for an hour or two. Don't refrigerate it, even if you're not using it for a few days. But it's so smooth and luscious - how could you not use it for a few days???