Chocolate Truffle Frosting ( And Filling )

• 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)

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

bitter chocolate, fresh cream, butter, sugar, water

Taken from www.food.com/recipe/chocolate-truffle-frosting-and-filling-406358 (may not work)