according to quantity
- 200 gr. bitter chocolate
- 75 gr. butter
- 1 pinch of instant coffee
- 1 pinch of salt
- 1 / 2 cup water
 |
10 mn. |
 |
5 mn. sans |
 |
- In a saucepan, crushed chocolate and let it melt in a bain-marie with water until the mixture is smooth.
- Add salt and soluble coffee, mix the butter into small hazelnut.
- Mix until the mixture becomes glossy.
Use icing for cakes and profiteroles with chocolate icing.
French