Butter cream:
115 g unsalted butter, at room temperature
2 tablespoons milk
1 teaspoon pure vanilla extract
225 g icing sugar
Put the butter, half the milk, and the vanilla extract in a large mixing bowl and beat until smooth and blended using a hand-held electric mixer.
Sift over the icing sugar and, with the mixer on a low speed, continue mixing until the icing is smooth and has a spreading consistency. If it is too stiff, beat in a little extra milk.
Chocolate truffle mix:
120 g dark chocolate
100 g butter
300 g icing sugar
4 tablespoons cream
Melt chocolate Au Bain Marie. Cool a bit.
Stir in the rest of the ingredients and whisk until well mixed ( colour should lighten a bit).
Recipe and photo: Aunty Kim Dijkman
