Ingredients

• 10oz. (280g) 70% chocolate, coarsely chopped
• 250ml (1 cup) whipping cream 35%
• 30ml (2 teaspoons) unsalted butter, diced - room temperature
• 1.25ml (¼ teaspoon) vanilla extract

Optional:

• 250g (1 can) Chef LELARGE chestnut spread

Directions

1. Put chocolate in bowl big enough for 2 cups of liquid. Set aside.
2. In a small saucepan or microwave-safe bowl, bring cream to a boil. Let stand 1 minute without stirring.
3. Mix everything together with a whisk until chocolate is completely melted and everything is smooth. Add butter and vanilla and stir until butter is melted.
4. Add canned chestnut spread and whisk lightly with a mixer until the mixture is smooth.
5. Refrigerate about 1 hour or until frosting is spreadable, but not too firm.

*You can omit the chestnut spread in the icing by skipping step 4 to get chocolate icing only.
 

Tips and advices

This icing is delicious and perfect for 14 Chocolate Cupcakes with Chestnuts!