Dark Chocolate Buttercream

Yield: 5 cups

4 oz. dark chocolate, coarsely chopped
2 cups whole milk
6 T. cornstarch
2 cups unsalted butter, softened at room temp
2 cups SIFTED confectioner's sugar
2 T. pure vanilla extract

1) Melt chocolate completely then cool at room temperature
2) Heat milk and cornstarch, stirring constantly until thoroughly blended and cooked.  Texture should be like thick pudding. Remove from heat and strain mixture to remove any lumps
3) Beat the milk mixture on medium until the bottom of the bowl is slightly cool,  about 5 minutes. Set bowl aside.
4) In another bowl, cream butter on medium speed until smooth. Reduce speed to  low and incorporate sugar and mix until thoroughly incorporated. Add the cooled  milk mixture at little at a time, mixing each addition thoroughly.
5) Add the cooled chocolate. Blend thoroughly at low speed ***Make sure chocolate is at room temp. If it is too warm, it will melt the butter.  If it is too cold, it will resolidify on contact, studding the frosting with specks of chocolate.

This frosting can be used immediately or stored in a refrigerator for up to one week

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