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• Recipes

 

CHOCOLATE CREAM FILLING

• 1/3 cup castor sugar
• ¼ cup brandy
• ¼ cup water
• 200g chocolate
• 200g butter

Combine sugar, brandy and water in saucepan, stir over low heat until dissolved and then bring to boil. Cool to room temperature. Melt chocolate.  Cool to room temperature, but so not allow to set. Beat butter until light and fluffy then gradually beat in cooled brandy syrup, then beat in chocolate. 
Cool in fridge before using.