Frosting and Ganache

Chocolate Frosting that tastes like mini eggs

50g dark chocolate

100g butter

200g icing sugar

1 tsp vanilla extract

1. Melt the chocolate in a bowl over simmering water. Allow to cool until the chocolate no longer feels warm

2. Beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the vanilla extract then beat again

3. Fold in the melted chocolate until completely incorporated (add a few drops of milk if it is a little stiff)

125g cream

30g glucose

175g dark chocolate OR 250g milk chocolate OR 300g white chocolate

1. Boil the cream and glucose, pour over the chocolate

2. Wait a moment to allow the heat of the cream to heat through the buttons

3. Stir well to create a smooth emulsion