Chocolate Truffle Frosting ( and Filling )

Here is a frosting I mostly use since ages, it is creamy, foamy, not too sweet, contains no icing sugar . There is a lot of beating involved, and once you have reached the foamy texture you have to work quickly before it gets too firm to handle . Frosting pipes perfect rosettes, truffles , frosting macaroons, fairy cakes, and if sandwiching and frosting a larger cake just double the recipe.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 200  g  dark  bitter chocolate, chopped into small pieces
• 1 1⁄2 cups  fresh cream
• 80  g butter
• 100  g sugar
• 1⁄4 cup water, very cold (or 1/4 cup rum or whiskey)

Directions

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. Remove from heat and stir in the chopped chocolate pieces, untill all is melted and creamy.
3. Transfer the chocolate cream into a deep glass bowl and let cool.
4. With electric beaters on high speed start beating the choc-cream before it gets too cool, beating five minutes.
5. Gradually adding (only when choc-cream is very cool ) a tablespoonfull at a time of very cold water or whisky or rum.
6. Beat till the choc-cream is getting foamy and light in color, then quickly use before it gets too firm.
7. Sieve a little cocoa powder over the frosting to give a velvety finish.