Bittersweet Chocolate Frosting

• 1 1/2 cups sugar
• 6 large eggs yolks
• 1 tablespoon light corn syrup
• 1 1/2 cups whipping cream
• 6 ounces unsweetened chocolate, chopped
• 3 ounces semisweet chocolate, chopped
• 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces, room temperature
• 1/2 teaspoon vanilla extract

1. Mix sugar, yolks, and syrup in small bowl.
2. Bring cream to simmer in heavy 3-quart saucepan.
3. Add both chocolates and stir over low heat until smooth.
4. Remove from heat.
5. Stir in butter, then sugar mixture.
6. Cook over low heat until mixture registers 165F to 170F on candy thermometer, stirring constantly, about 10 minutes.
7. Immediately pour mixture into bowl; do not scrape sides of pan.
8. Add vanilla.
9. Using electric mixer, beat frosting until cool.
10. Let frosting stand at room temperature until thick enough to spread, stirring occasionally, 1 1/2 hours.

sugar, eggs yolks, light corn syrup, whipping cream, chocolate, semisweet chocolate, unsalted butter, vanilla

Taken from www.epicurious.com/recipes/food/views/bittersweet-chocolate-frosting-233680 (may not work)