Steps adapted from Cocolat

Makes 2 cups (without the added chocolate)

2/3 C sugar
1/3 C water
1/8 tsp cream of tartar
1 large egg yolk
1 egg yolk
8 oz sweet (unsalted) butter, slightly soft and cut into tablespoon pieces.

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13 oz semisweet chocolate, cut into small pieces
1/4 C + 3 TBL water.

Melt chocolate and water over simmering water. Stir frequently until mostly melted. Remove from heat and continue to stir until melted. Cool to barely lukewarm. Put aside.

Beat eggs until pale and thick.

Simmer first 3 ingredients to soft-ball stage (242 degrees).

Begin beating eggs again and slowly drizzle the hot syrup into the eggs--avoiding the paddle! Beat until mixture cools to room temperature. This is important because if you add the butter while this mixture is too hot, it will melt and the icing won't be the same. Plus, if you are using a KA bowl, the metal will hold onto the heat longer. So make sure the inside and outside are both room temp.

Add butter a few tablespoons at a time. Add room temp chocolate.

Use, refrigerate or freeze (it freezes very well).

[Marilyn's Notes: This is her basic recipe. You can leave out the chocolate and add whatever flavoring or liquor you want. I prefer 55% semisweet Callebaut and can add additional butter to stretch it out if necessary. I recently used Callebaut's 70% bittersweet and it was too bitter and way too stiff. The first couple times I used a Polder to get the right sugar temperature, but then it died, so I've just been bringing it to a full boil for a minute or two and that seems to work.]