Chocolate Cream Icing

* Note: Nutella has also worked wonders;-)

You need:

• 1 cup (100 g) unsweetened cocoa powder, sifted
• 150 g of melted dark semi-sweet chocolate (room temperature)
• 2 tbsp of coffee powder (optional)
• 1 cup Grated blanched almonds

The make:

• Melt it in a double boiler. A double boiler means you need to place the chocolate in a smaller vessel and place the smaller vessel in a larger pot with water and as it boils, the water would melt the chocolate in the smaller vessel. Take care not to tip the smaller vessel allowing water to spill into the chocolate)
• Add the sifted cocoa powder bit by bit into the melted chocolate and whisk well
• Next add the grated almonds and whisk well

Use to top your favourite cake or use as a topping to ice cream, cookies or biscuit filling, taking care of consistency depending on what you are topping it. If it is in biscuits, you may want to add more or less of the cocoa powder.