Chocolate Whipped Cream: Place your mixing bowl and wire whisk in the freezer for

about 15-30 minutes. Place the vanilla extract, 3 tablespoons of sugar, and cocoa
powder in the cold bowl. Stir in about 2 tablespoons of the cream to form a thick
paste (this will dissolve the cocoa powder). Then add the rest of the cream and beat
just until stiff peaks form. If not using immediately, cover and refrigerate. Makes
about 2 cups (480 ml) whipped cream.

Simple Chocolate Icing Recipe
This is a great icing recipe when the kitchen cupboards are a bit bare or you dont have much time
Ingredients:
1 cups of icing sugar
1/4 cup of cocoa (not hot chocolate powder)
25 grams of butter
Method:
1. Sieve the cocoa and icing sugar into a bowl.
2. Chop the butter and add to the bowl.
3. Add one tablespoon of hot water and mix all the ingredients until they form a smooth, glossy
paste of a uniform colour.
Chocolate Frosting Recipe
Chocolate frosting takes just a little longer than simple chocolate icing, but its well worth the extra time.
Fluffy, decadent and utterly delicious! An electric mixer is useful for this recipe, but you can also make it
by hand using a wooden spoon and a little elbow grease.
Ingredients:
120 grams of butter
2 cups of icing sugar
cup of cocoa
1/3 cup of milk
1 teaspoon of vanilla essence
Method:
1. Chop the butter, place it in a bowl and cream it using an electric mixer or wooden spoon.
2. Add the cocoa and the icing sugar a little at a time and beat into the butter.
3. Add the milk and vanilla essence, mix until smooth and light.
Chocolate Cream Cake Topping
This is a sumptuous topping that adds a creamy moistness to any cake.
Ingredients:
1 cup of single cream
150 grams of dark chocolate
Method:
1. Place the chocolate in a bain marie and melt over a low heat. If you dont have a bain marie
pour a few inches of water into a large saucepan and place a smaller saucepan so that its base
sits in the water. Put the chocolate in the smaller saucepan and bring the water to a low boil. If
you are tempted to just melt the chocolate in a saucepan over direct heat dont. The chocolate
will melt, but it will also become stiff and coagulated and its flavour will be impaired.
2. Once the chocolate is melted remove from the heat and stir in the cream.
3. Transfer the mixture to a bowl and allow to cool.
4. Stirring occasionally during the cooling process will help to keep the topping consistent.
5. When the mixture has reached room temperature apply to your cake.