This is a recipe I adapted from one I found on the Godiva Chocolate Website

20	ounces	semisweet chocolate, coarsely chopped
1 1/4	tablespoons	unsalted butter, softened
1/4	cup	black raspberry liqueur, such as Chambord
4	teaspoons	vanilla extract

• To make the Black Satin Fudge Frosting:
• To Melt the chocolate - In a Microwave Oven: Place coarsely chopped chocolate in a microwave-safe container and microwave at MEDIUM (50 percent power) for 1 1/2 to 4 minutes, until the chocolate turns shiny.
• Remove the container from the microwave and stir the chocolate until completely melted. Stir milk and white chocolates after about 1 1/2 minutes.
• Because of their milk proteins, they need to be stirred sooner than dark chocolate. (If overheated, these chocolates may become grainy.)
• Put the milk, butter, black raspberry liqueur and vanilla in a food processor fitted with the metal chopping blade.
• Add the melted chocolate. Cover for 20 to 30 seconds, until the frosting is thick and creamy.
• Use the frosting immediately.
• Reserve 1 cup of the frosting for piping on top of the cake. Use the remaining frosting to fill and frost the cake.