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- 6 ounces unsweetened chocolate, melted and cooled
- 4 1/2 cups confectioners’ sugar (no need to sift)
- 3 sticks (12 ounces) unsalted butter, at room temperature
- 6 tablespoons half-and-half or whole milk
- 1 tablespoon vanilla extract
Place all of the ingredients in a food processor and pulse to incorporate, then process until the frosting is smooth.