Chocolate Butter Cream

• 120 g / 4 oz caster or granulated sugar
• 3 tbs

Measure the sugar and water into a small pan and stir over low heat until the sugar has dissolved. Raise the heat and bring the mixture to 110°C / 220°F (the short-thread stage) then remove from the heat. Use a hand-held beater to whisk together the egg yolks, continue beating while adding the hot syrup in a slender trickle until the mixture is pale and thick. Cool the mixture by standing the b