Buttercream

Melt chocolate over a double boiler. The melted chocolate should be approximately 86°F. when you add it to the butter. Mix the chocolate and the butter quickly with a whisk or the chocolate will solidify on the cold metal bowl and it will become chunky. Fill your pastry bag and design shapes on wax paper. Put in cooler for 1/2 hour so the filling can harden. This recipe will yield approximately 3 cups of buttercream filling.