Chocolate Truffle Frosting - cooking recipe

Ingredients

100 ml heavy cream
170 g semisweet chocolate
50 g butter, cubed
50 ml powdered sugar
1 tablespoon cognac or 1 tablespoon coffee (optional)

Preparation

Whip the heavy cream until stiff.
Melt the chocolate over a double boiler.
When the chocolate has melted, add the butter and stir until the butter melts.
Allow the mixture to cool a bit.
Add the whipped cream, the powdered sugar and cognac or coffee (if using), stir to combine.
If the frosting is very liquid-y at this point, let it sit in the fridge until it becomes thicker and spreadable.
Frost your cake and transfer to the fridge, allow the frosting to set before serving.