Melt 150g of dark chocolate in a bain-marie. Once melted, turn off the heat. Beat in 150ml of sour cream. Sift over 100g of icing sugar and 1 tsp of vanilla extract and continue to stir. Leave to cool until icing reaches a spreadable consistency.
Melt 150g of dark chocolate in a bain-marie. Once melted, turn off the heat. Beat in 150ml of sour cream. Sift over 100g of icing sugar and 1 tsp of vanilla extract and continue to stir. Leave to cool until icing reaches a spreadable consistency.