Chocolate Satin Frosting

1. 1

   Break chocolate into 2 pieces.

2. 2

   Bring milk or heavy cream to a boil in a small saucepan.

3. 3

   Remove from heat.

4. 4

   Now add the chocolate pieces without stirring.

5. 5

   Cover and set aside for 10mins.

6. 6

   Scrape into a food processor or blender.

7. 7

   Add sugar, butter and vanilla essence.

8. 8

   Process until the mixture is perfectly smooth.

9. 9

   Transfer to a bowl.

10. 10

    If necessary, set aside for a few minutes (longer if you have used cream), until thickened to the desired spreading consistency.

11. 11

    This keeps refrigerated for upto 1 week if made with cream, or about 3 weeks if made with evaporated milk, or freeze for upto 6 months.

12. 12

    Soften before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.