Chocolate Truffle Frosting ( And Filling ) - cooking recipe

Ingredients

200 g dark bitter chocolate, chopped into small pieces
1 1/2 cups fresh cream
80 g butter
100 g sugar
1/4 cup water, very cold (or 1/4 cup rum or whiskey)

Preparation

In a medium size saucepan cook together the cream, butter and sugar over medium -low heat, and just about bring to the boil.
Remove from heat and stir in the chopped chocolate pieces, untill all is melted and creamy.
Transfer the chocolate cream into a deep glass bowl and let cool.
With electric beaters on high speed start beating the choc-cream before it gets too cool, beating five minutes.
Gradually adding (only when choc-cream is very cool ) a tablespoonfull at a time of very cold water or whisky or rum.
Beat till the choc-cream is getting foamy and light in color, then quickly use before it gets too firm.
Sieve a little cocoa powder over the frosting to give a velvety finish.