Use this for a topping on the Chocolate Eclair recipe, or whatever you desire. This recipe is from the 1956 edition of Desserts Men Like.

4 squares (4 ounces) unsweetened chocolate
1/2 cup sugar
6 tablespoons water

Melt chocolate over hot water. Combine sugar and water, bring to full rolling boil. Remove from heat, cook to luke-warm (110 degrees F). Stir into the melted chocolate, blending well. Cool, stirring often, until thick enough to spread. Makes enough to frost 18 eclairs or small cream puffs.