Recipe from 'Country Kitchen' magazine.
110g plain chocolate
50g butter
3-4 tablespoons double cream
1 tsp vanilla extract
450g icing sugar
Melt the chocolate and butter in a heat proof bowl either in a bain marie or in a microwave. Stir well and add the cream and vanilla. Sift the icing sugar into a big mixing bowl and gradually beat in the chocolate mixture. If it seems too stiff, add a little more cream. Press the mixture into a buttered tin and chill until firm.
Yummy!!
110g plain chocolate
50g butter
3-4 tablespoons double cream
1 tsp vanilla extract
450g icing sugar
Melt the chocolate and butter in a heat proof bowl either in a bain marie or in a microwave. Stir well and add the cream and vanilla. Sift the icing sugar into a big mixing bowl and gradually beat in the chocolate mixture. If it seems too stiff, add a little more cream. Press the mixture into a buttered tin and chill until firm.
Yummy!!
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