1/4 cup milk chocolate callets
1/2 cup unsalted butter (room temperature)
2 cups sifted icing sugar
1/4 cup sifted cocoa powder
40 ml milk
Melt the chocolate callets and butter together using the double boiler method. Take off heat.
Whisk in the sugar and cocoa.
Slowly whisk milk in.
Once all the milk has been incorporated, whip mixture on high speed until light and fluffy. The mixture should be spreadable – if it is too thick, whisk in a little water.
You can experiment with different flavours. Vanilla essence is often used. Also, while melting the chocolate and butter, you can add a small handful of coffee beans to add a gorgeous mocha flavour. (Don’t forget to take the beans out before whisking in the sugar and cocoa!) Coconut essence also can be added, and you can then decorate the top with coconut flakes. YUM!