1. Cream 1/2 cup butter. Gradually add 3/4 cup sugar, beating until light and fluffy.

2. Add 2 squares unsweetened chocolate that has been melted and cooled.

3. Add 2 eggs, one at a time, beating at high speed 5 minutes after each addition.

4. Fold in a 4 ounce container of thawed, whipped topping.

5. Spoon into baked pie shell or graham cracker crust, if pie is desired. May be spooned into sherbet glasses or dessert dishes instead of pie. Chill until firm. Garnish with additional whipped topping. (Individual desserts are pretty topped with a spoon full of whipped topping with a maraschino cherry in center.)