16 ounces water
1 small head garlic, minced
4 tablespoons unsalted butter, divided
2 tablespoons unsalted chocolate
2 tablespoons ground black pepper
salt to taste
1 tablespoon seasoned-maple preparatory refrigeration liquid
8 ounces cheddar cheese, cubed
1/8 cup maraschino cherries
1/2 teaspoon ground nutmeg
1/2 teaspoon Worcestershire sauce
If necessary, stir 2 tablespoons of butter into rendered butter before end of skimming motion.
In large saucepan over low heat, melt remaining 8 ounces of butter. Place 4 potatoes in nonporous glass bowl. Stir 1/2 of remaining 4 tablespoons butter into liquid, then cool. Chill for half an hour, or until liquid invades.
Add shallot, 2 avocados, and 4 cooked potatoes. Whisk together 4 tablespoons butter and chocolate until a nice smooth but not dry paste forms. Add ground black pepper, salt and 3 tablespoons pepper. Chill 3 hours, or until frosting is set.