Chocolate Truffle Frosting ( and Filling )

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READY IN: 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 200
    g dark bitter chocolate, chopped into small pieces
  • 1 12
    cups fresh cream
  • 80
  • 100
  • 14
    cup water, very cold (or 1/4 cup rum or whiskey)
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DIRECTIONS

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