Ingredients:
Makes enough to cover two 23 cm /9 in cakes
175g/6 oz plain (semi-sweet) chocolate
120 ml/4 fl oz soured (dairy sour) cream
5 ml/1 tsp vanilla essence (extract)
A pinch of salt
400g/14 oz icing (confectioners') sugar, sifted
Method:
Melt the chocolate in a heatproof bowl
over a pan of gently simmering water. Remove from the heat and stir in
the cream, vanilla essence and salt. Gradually beat in the sugar until
smooth.