Ingedients:
400g good quality white cooking chocolate
250g butter, chopped
3 cups icing sugar
1/3 cup cream
1 teaspoon vanilla essence
Sprinkles
Method:
Place chopped chocolate, butter, sugar and cream into saucepan. Stir over gentle heat until chocolate and butter have melted and mixture is smooth. Simmer for 1 minute. Take off heat. Beat with a hand held mixer for 3 minutes. Add vanilla.
Pour into a 20cm square cake tin lined with baking paper. Smooth surface. Decorate top with Sprinkles.
Refrigerate until firm.
Cut into small pieces.
Store in an airtight container in the fridge.
400g good quality white cooking chocolate
250g butter, chopped
3 cups icing sugar
1/3 cup cream
1 teaspoon vanilla essence
Sprinkles
Method:
Place chopped chocolate, butter, sugar and cream into saucepan. Stir over gentle heat until chocolate and butter have melted and mixture is smooth. Simmer for 1 minute. Take off heat. Beat with a hand held mixer for 3 minutes. Add vanilla.
Pour into a 20cm square cake tin lined with baking paper. Smooth surface. Decorate top with Sprinkles.
Refrigerate until firm.
Cut into small pieces.
Store in an airtight container in the fridge.
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