Chocolate Satin Frosting - cooking recipe

Ingredients

6 ounces unsweetened chocolate
1 cup evaporated milk or 1 cup heavy cream
1 1/2 cups confectioners' sugar or 1 1/2 cups icing sugar
6 tablespoons unsalted butter, cut into small pieces
1 teaspoon vanilla essence

Preparation

Break chocolate into 2 pieces.
Bring milk or heavy cream to a boil in a small saucepan.
Remove from heat.
Now add the chocolate pieces without stirring.
Cover and set aside for 10mins.
Scrape into a food processor or blender.
Add sugar, butter and vanilla essence.
Process until the mixture is perfectly smooth.
Transfer to a bowl.
If necessary, set aside for a few minutes (longer if you have used cream), until thickened to the desired spreading consistency.
This keeps refrigerated for upto 1 week if made with cream, or about 3 weeks if made with evaporated milk, or freeze for upto 6 months.
Soften before using.