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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.