Dark Chocolate Buttercream - Pani Reka Tiakarete Parauri

A rich dark chocolate buttercream, perfect for piping on all cupcakes and cakes.

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Prep Time 15

Servings small 20cm nude layer cake

Ingredients

Dark Chocolate Buttercream - Pani Reka Tiakarete Parauri

180 g tiakarete parauri (dark chocolate, 62% cacao)
3 tbsp kirīmi (cream, pouring cream)
190 g pata kūteretere (softened butter)
½ C puehu huka (icing sugar)
2 tsp wanira (vanilla)

Instructions

Chop the tiakarete parauri (dark chocolate) roughly in to chunks.
Add the tiakarete parauri (dark chocolate) and kirīmi (cream) to a small bowl. Gently melt it in the microwave in 20 second bursts, stirring well between each time. This should take a minute or just over. Once smooth, leave to cool for 5 minutes.
Add the pata kūteretere (softened butter),puehu huka (icing sugar)and wanira (vanilla) to a large bowl. Whip it until light and fluffy for around five minutes.
Add the warm chocolate mixture a couple of tablespoons at a time to the butter mixture as you whip continuously. Once it is all incorporated, refrigerate for 5 to 10 minutes to thicken slightly and then it is ready to use. Spread it on or pipe it in to whatever design you want for.