Russian Buttercream Chocolate Frosting

• 1 1/4 cups butter, softened (2 1/2 sticks)
• 1 cup confectioners' sugar
• 3/4 cup Dutch-processed cocoa powder
• 1 pinch salt
• 3/4 cup golden syrup (Lyle's or Delta Brand)
• 1 teaspoon vanilla extract
• 8 ounces semi-sweet chocolate (1 8 oz. box Bakers Baking Chocolate Squares) or 8 ounces bittersweet chocolate (1 8 oz. box Bakers Baking Chocolate Squares)

1. Microwave semi-sweet chocolate in a small microwave-safe bowl at 30 second intervals, stirring before continuing, until just melted.
2. In a food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds. Scrape the bowl as needed.
3. Add the syrup and vanilla and process until just combined, about 5-10 seconds.
4. Scrape down the bowl, and then add the melted chocolate and pulse until smooth and creamy, about 10-15 seconds. Do not overmix.
5. Frosting can be used immediately or for longer storage, refrigerate the frosting, covered, and let it stand at room temperature for 1 hour before using.

butter, sugar, dutch, salt, golden syrup, vanilla, semisweet chocolate

Taken from www.food.com/recipe/russian-buttercream-chocolate-frosting-432503 (may not work)