*Chocolate Frosting*
makes about 4 cups

You can use bittersweet, semisweet, milk or white chocolate in this recipe.  Do not use white chocolate chips though as they will not melt to a smooth consistency, although it is ok to use milk or dark or semisweet chocolate chips.

10 ounces of chocolate, chopped fine
250ml of heavy cream
2 ounces golden syrup or corn syrup (1/4 cup)
1/4 tsp salt
5 1/2 ounces icing sugar, sifted (1 1'3 cups)
2 tsp vanilla
10 ounces of butter (1 1/4 cups), cut iinto chunks and softened

Place the chocolate in a food processor.  Bring the cream, golden syrup and salt to a boil in a liquid measuring beaker in the microwave.  Stir the hot mixture to combine.  Pour the hot cream mixture over the chocolate in the food processor and blitz until the mixture is smooth, about one minute.Add the sugar and vanilla and process until combined, another 30 seconds.  With the motor running, drop in the softened butter, one piece at a time through the feed tube, processing until the frosting is smooth and no butter chunks remain, about 3 minutes.  Transfer to a bowl and cover.  Chill for 1 to 1 1/2 hours until thick and spreadable.