Chocolate Satin Frosting

Oh , its smily brilliant, excellent, yummmmmmmyyyy, i have used it on lazy dazy cake and it tastes 'heavenly' - more like puts u in paradise.

• Ready In: 35 mins
• Yields: 3 cups

Ingredients

• 6  ounces  unsweetened chocolate
• 1  cup evaporated milk or 1  cup heavy cream
• 1 1⁄2 cups confectioners' sugar or 1 1⁄2 cups icing sugar
• 6  tablespoons unsalted butter, cut into small pieces
• 1  teaspoon vanilla essence

Directions

1. Break chocolate into 2 pieces.
2. Bring milk or heavy cream to a boil in a small saucepan.
3. Remove from heat.
4. Now add the chocolate pieces without stirring.
5. Cover and set aside for 10mins.
6. Scrape into a food processor or blender.
7. Add sugar, butter and vanilla essence.
8. Process until the mixture is perfectly smooth.
9. Transfer to a bowl.
10. If necessary, set aside for a few minutes (longer if you have used cream), until thickened to the desired spreading consistency.
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. Soften before using.