Ingredients
- 180 g Willie’s Cacao Chulucanas Peru 70% Dark Couverture Chocolate Chef’s Drops
- 250 g unsalted butter, softened
- 100 g icing sugar
- 5 tbsp. brandy
Instructions
- Melt the chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water. Remove from the heat and leave to cool slightly.
- Beat the butter in a large bowl until light and fluffy. Add a tablespoon of icing sugar and beat well to combine. Now beat in a tablespoon of brandy also until well blended. Continue in this way, beating the icing sugar and brandy alternatively into the mixture until both are used up.
- Add the slightly cooled chocolate and mix well. Make sure the chocolate is not too hot or it will melt the butter. If uncertain, add a tablespoon first and if it starts to melt the butter, wait until it is a little cooler before adding the rest.
- Place in a sealed container and store in the fridge. It will keep well for 2-3 weeks. Remove from the fridge 1-2 hours before serving to allow to soften