Here are two more recipes that I have used using bitter (unsweetened) chocolate, Jill.

French Silk Frosting

2 2/3 cup confectioners' sugar
2/3 cup soft butter
2 oz. melted unsweetened (bitter) chocolate (cool)
3/4 tsp. vanilla
2 Tbsp. milk

In small mixer bowl, blend sugar, butter, chocolate and vanilla on low speed. Gradually add milk; beat until smooth and fluffy Enough frosting for two 9-inch layer or three 8-inch layer cakes.

Homemade Hot Fudge Sauce

1 stick butter (1/2 cup)
4, 1 ounce squares (rectangles) Hershey's unsweetened (bitter) chocolate
3 cups sugar
1/2 tsp. salt
1 large can (11 0r 12 ounce) evaporated milk (Make sure that you use evaporated milk NOT condensed milk)

Melt butter in the top of a double boiler; drop in chocolate and stir until melted. Add sugar, a little at a time, stirring well until all sugar has been added. (Mixture will be very heavy and dry.) Add salt. Slowly stir in evaporated milk, a little at a time. After all the milk has been added, let cook over hot water until all te sugar is completely dissolved, stirring occasionally. This keeps in the refrigerator a long time and may be reheated for ice cream. You may notice that the sugar crystalizes after a period of time in the refrigerator. The suace is not bad. To get rid of the crystals, just "nuke" in the microwave. I put a small amount (whatever I need) in a small dish and microwave for about 20 seconds; stir and microwave again for 20 seconds; stir again. Keep repeating until sauce is hot and the sugar crystals disappear. Yield: about 5 1/2 - 6 cups (You may want to give some of this to friends. Just be sure that they know to refrigerate it, tightly covered. It makes a lot:-)!)