Chocolate Butter Cream

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • oz. (45 g.) plain chocolate
  • 6 oz. (180


Melt the chocolate in 2 teaspoons of water over low heat and cool a little. Cream the butter with the sieved icing sugar, and when creamy beat in the soft chocolate. This can be used as a filling or on the top of a cake.