This cream is nostalgia for me. Plenty of cocoa powder and then just to spread on a biscuit or bowl.
It can also be used in cakes. The original recipe used margarine, which how my mother makes it, but while I loved the taste as a child, butter is the only thing I will use now.
CHOCOLATE CREAM
100G BUTTER
100G ICING SUGAR
30-40G COCOA POWDER
½ TSP. VANILLA SUGAR
½ TSP. SALT
Soften the butter and whisk in the icing until it is a smooth cream.
Add cocoa powder, vanilla and season with salt.
Store the cream in the fridge.
When used, place it either on the kitchen table for 30 minutes until it is soft again or put it in the microwave at the highest power for approx. 20-30 seconds.