Chocolate French Buttercream

Ingredients:

450 grams unsalted butter

160 grams fondant, softened

3 x 60 gram eggs

100 grams good quality dark cooking chocolate (I use Haigh's)
Melted and cooled

Method:

1. Place the butter and fondant into a mixing bowl and beat until white, fluffy and smooth.

2. Add the eggs one at a time and beat until thoroughly mixed.

3. Add the cooled, melted chocolate to the buttercream and beat until well mixed, but still fluffy.

 

 

 

This recipe makes enough to cover one 23cm cake

 

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