CHOCOLATE BUTTER CREAM

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.