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CHOCOLATE BUTTER CREAM

Ingredients

100g  double cream

100g  Guittard 66% Semisweet Chocolate Wafers

300g  unsalted butter at room temperature

150g  icing sugar

50g  Guittard Cocoa Rouge 

Directions

Melt chocolate over a ban marie, remove from heat and set
aside. Bring cream to a boil and then leave to cool for a couple of
minutes. Gradually stir cream into the chocolate and then leave
to set for 30 minutes.

Cream butter and icing sugar until light and fluffy. Add in the
Guittard Cocoa Powder and then the genache mix until
combined. If the butter cream is too soft, place in the fridge
until firmer.