Method

• Melt chocolate.
• Beat together softened butter & icing sugar until very fluffy – scrape down.
• Add melted chocolate.
• Beat until smooth.

*WARNING*

If you have to beat the buttercream during use (as it firms up) be aware that the more you beat it the lighter it will go due to aeration.

It will be fine to use but may look like it’s a completely different colour.