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125 g/4 oz. dark/bittersweet chocolate, finely chopped (I prefer to use a chocolate with a lower cocoa percentage, around 54–68%, for this frosting)
125 g/4 oz. milk chocolate, finely chopped
175 ml/2/3 cup double/heavy cream
1 tablespoon maple syrup or golden syrup
125 g/1 stick soft butter, diced
1 tablespoon maple syrup or golden syrup
125 g/1 stick soft butter, diced
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1st Keep
 YoungDonnaYoung
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