1 oz (28 g) semi-sweet or bittersweet chocolate

1/2 cup (125 ml) unsalted butter, softened

2 tablespoons (30 ml) icing sugar

Melt the chocolate in the microwave oven. Let cool.

In a bowl, whisk together the butter and sugar until creamy. Add the cooled chocolate and whisk until smooth. Refrigerate until partially hardened, about 30 minutes.

Serve cold or at room temperature.

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