3/4 C butter
1 1/8 C Sugar
1 1/2 oz baking chocolate
1 1/2 tsp Vanilla
Cream butter and sugar together, saving a tablespoon of the butter. Melt chocolate in a double boiler with saved butter, cool, add to butter and sugar. Add vanilla top mixture. Add eggs one at a time, beating mixture after each egg until it is smooth, 3-5 minutes. Once final egg has been added, mixture should be smooth and creamy. Refrigerate for half an hour before serving, keep cold at all times.
Served several ways. In chilled champagne glasses, or with a big bowl and spoons, or in a prebaked and cooled pie crust.