Instructions

1. Mix sugar, yolks and syrup in small bowl. Bring cream to simmerin heavy 3-quart saucepan. Add both chocolates and stir over low heat until smooth. Remove from heat. Stir in butter, then sugar mixture. Cook over low heat until mixture registers 165 – 170 degrees on candy thermometer, stirring constantly, about 10 minutes. Immediately pour mixture into bowl; do not scrapes sides of pan. Add vanilla.
2. Using electric mixer, beat frosting until cool. Let frosting stand at room temperature until think enough to spread, stirring occasionally, 1 1/2 hours.
3. Bon Appetit
4. February 1989