- 400 g chocolate, dark, milk or white
- 200 g Butter
- 200 g sugar
- few drops Food colouring, optional
If using raw sugar or castor sugar, mill to icing sugar, 10 seconds speed 10. Set aside.
Break chocolate into pieces and place in TM bowl. Chop 7 seconds speed 7.
Melt for 5 minutes at 50C speed 2 or until all melted. You may need to scrape down the sides halfway through. If you don't have 2 bowls, set chocolate aside.
Insert butterfly. Cream butter and sugar 20 seconds speed 4.
Pour melted chocolate into bowl and mix for 10-20 seconds on speed 3-4. You may need to scrape down the sides halfway through. If using white chocolate and adding colouring, add colouring at this stage and mix 5-10 seconds on speed 4 to achieve even spread of colour.
This icing is perfect for piping or spreading onto a cake with a spatula. The icing sets quite hard at cooler temperatures and can be used as an alternative to ganache when decorating cakes.
You could easily make a half batch if you are only decorating a dozen cupcakes.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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