Chocolate Truffle Frosting ( And Filling )

1. 1

   In a medium size saucepan cook together the cream, butter and sugar over medium -low heat, and just about bring to the boil.

2. 2

   Remove from heat and stir in the chopped chocolate pieces, untill all is melted and creamy.

3. 3

   Transfer the chocolate cream into a deep glass bowl and let cool.

4. 4

   With electric beaters on high speed start beating the choc-cream before it gets too cool, beating five minutes.

5. 5

   Gradually adding (only when choc-cream is very cool ) a tablespoonfull at a time of very cold water or whisky or rum.

6. 6

   Beat till the choc-cream is getting foamy and light in color, then quickly use before it gets too firm.

7. 7

   Sieve a little cocoa powder over the frosting to give a velvety finish.

* Per serving · 4 servings · Values may vary.

No additional tips available.