Both kids and adults love this shiny, dark, sweet chocolate frosting, which is easily made in a food processor. Keep any extra in a jar in the refrigerator and melt it for a quick ice cream sauce, or spread it on graham crackers or cookies.
Bring to a boil in a small saucepan:
Remove from the heat and add:
Cover and let stand, without stirring, for 10 minutes. Scrape into a food processor or blender and add:
Process until the mixture is perfectly smooth, 1 minute or more. Transfer to a bowl. If necessary, let stand for a few minutes (longer if you used cream), until thickened to the desired spreading consistency. This keeps, refrigerated, for up to 1 week if made with cream, or for up to 3 weeks if made with evaporated milk.