Chop or grate choclate into fine crumbs. Heat cream until small bubles form around the edge; pour cream onto chocolate. Process or stir to melt chocolate completely. The mixture will be quite liquid. Let it cool. Beat in brandy and vanilla. This froasting takes several hours at room temerature to achieve spreading consistency. To speed the process, refrigerate. Stir occasionally to assure even chilling. Use as a frosting NOTE: This should be made with a blender. Can be done by hand but harder job.
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|Serving Size: 1 Serving (252g)|
|Recipe Makes: 1|
|Calories from Fat: 653 (62%)|
|Amt Per Serving||% DV|
|Total Fat 72.6g||97 %|
|Saturated Fat 43.6g||218 %|
|Monounsaturated Fat 23.2g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 82.2mg||25 %|
|Sodium 43.4mg||1 %|
|Potassium 682.5mg||18 %|
|Total Carbohydrate 110.9g||33 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 101g|
|Protein 8.3g||12 %|
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Calories per serving: 1055
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