This easy icing has a wonderful gloss, and makes pretty decorations when used with a piping bag.
240g (8¾ oz) plain, good quality chocolate
200ml (7fl oz) sour cream or crème fraiche
Melt the chocolate in a bowl.
Remove from the heat and cool a little. Using the beaters on a slow speed, whisk in the sour cream, giving the mixture time to darken and shine.
As soon as it is firm enough to spread, smooth over the cake with a table knife.