|Gelatin leaves/1 1/2 x 11 gram sachets powdered gelatin use as per instructions for dissolving||6|
|Caster sugar||1 Pound (450 Gram)|
|Unsweetened cocoa powder||5 Ounce (150 Gram)|
|Whipping cream||1⁄2 Pint (300 Milliliter)|
Soak the gelatine leaves in cold water.
Mix the measured water, sugar, cocoa and cream in a pan and bring to the boil.
Reduce over low heat for 5 minutes, stirring continuously.
Squeeze the water from the gelatine and add the leaves to the pan. (If using powdered gelatine add the dissolved powder to the pan)
Mix well, remove from the heat, and leave to cool.
The icing is ready to use when it has reached a temperature of 30-35°C / 86-95°F.