- 100g milk chocolate, chopped into small pieces
Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…
- 200g slightly salted butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 400g icing sugar, sieved
- 4 tbsp cocoa powder
- 2 tbsp milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
Put the chocolate in a heatproof bowl, suspended over a pan of barely simmering water. Stir every now and then until melted. (Alternatively, melt in the microwave, stirring the chocolate every 20 secs so it doesn’t burn.)
Remove the bowl from the heat and leave to cool a little. Meanwhile, put the butter and icing sugar in another large bowl and mash with a spatula to combine (this will prevent you covering the work surface in icing sugar), then whisk with a hand mixer until smooth.
Sift in the cocoa and pour in the melted chocolate and milk, then mix again until smooth, and use to ice your chosen cake immediately. Will keep in the fridge for up to a week, but remove an hour before using to bring it back to room temperature, and beat well.