Rich Chocolate Fudge Icing
Ingredients
120g Melted Butter
150g Callebaut Milk Chocolate
150g Callebaut Dark Chocolate
100g Icing Sugar
1 Tsp Cocoa Powder
210g Double Cream
2 Tsp Vanilla extract
1 pinch of Sea Salt Flakes
Method
Melt the butter in a pan on low, then add in the chocolate and melt together, stirring all the time. Do not overheat a the chocolate will split.
Add in the icing sugar, cocoa powder and double cream, whisk this together until it is smooth. You can turn the heat off for a minute until it is combined.
Add in the vanilla and salt, stir in and transfer into a bowl, cover with cling wrap directly onto the surface to stop a crust forming and allow to cool.
To use as a drizzle for ice-creams/hot chocolates etc, pour it over before it solidifies.
Once cold give it a mix with a spatula before using. You can pipe this onto cupcakes or use it to frost a chocolate or vanilla cake. The taste is amazing and reminds me of the old-fashioned chocolate fudge cakes. Yummy.
