Chocolate Butter Icing

100g of chocolate (white, milk or dark)
250g of butter
500g of icing sugar
approx. 2 tbsp of milk

Melt the chocolate and set aside to cool. Beat the butter (which should be at room temperature) and then gently pour in the melted chocolate beating as you go. As the chocolate is cooled it should not melt the butter, but if it does then all is not lost, it will still taste fantastic but will loose some of the luxurious silky texture. Add the icing sugar a scoop at a time, beating it in as you go. Add the milk in order to soften the icing to a workable texture. This will also help it maintain piped shapes as it helps it "dry".