Step 1

Place the chocolate in a bowl set over a pan of gently simmering water, making sure the bowl does not touch the water. Allow the chocolate to melt fully then leave to cool slightly

Step 2

In a large bowl, whisk together the butter and icing sugar with an electric or hand whisk, until light and fluffy

Step 3

Fold through the chocolate and transfer to a piping bag. Alternatively, place in a sealed container in the fridge and keep for up to a week before using

Step 4

Use to ice cupcakes or as a filling or topping for one large cake