Chocolate Butter Cream
|Best quality dark chocolate||50 Gram (2 Oz, 70 % Cocoa Solids)|
|Confectioners custard||250 Gram (9 Oz)|
|Unsalted butter||150 Gram (5 Oz)|
Melt the chocolate in a microwave, following the maker's instructions, or in a bowl set over a pan of barely simmering water (the bowl must not touch the water).
Warm the confectioners' custard and add the melted chocolate to the custard.
Cream the butter in an electric blender, or food processor using the whisk attachment.
Then add the chocolate confectioners' custard, and whisk to obtain a smooth, even texture.
Use sauce for cupcake and cake.