Put the butter and condensed milk in a pan and heat on a medium heat until the butter is melted

Stir in the cacao powder. Keep stirring for 10-15 minutes until it thickens and starts to come away from the edge of the pan

Grate the chocolate into a bowl.

Put the butter and condensed milk in a pan and heat on a medium heat until the butter is melted

Pour the condensed milk over the chocolate and leave to stand for a few minutes. Mix well

Grease a shallow dish. Pour in the mixture and put in fridge to cool.

Mix the butter and icing sugar with a spoon until it is a smooth cream.

Pour over the melted chocolate. This should be about 32ºC, the same temperature as tempered chocolate as we do not want to melt our butter mix. Mix well and allow to cool.

If you want something really quick and are not concerned with the sugar content, you can make this filling in seconds with just 2 ingredients: Chocolate sauce and Icing sugar. You may need something like this if you are making a selection of chocolates very quickly and you need an extra filling. The chocolate sauce already contains sugar this filling could be 75% sugar – but you’re only going to eat 1 or 2, I hope.

Squeeze out about 2 Tbsp chocolate sauce into a small bowl. Add 2 Tbsp icing sugar and mix. Add a little more of either ingredient if you want to adjust the consistency. This is ready to use straight away as a filling for your chocolates.