50g of plain or milk chocolate
2 tablespoons of cold water
15g of butter
2-3 tablespoons of icing sugar

1.  Put the chocolate, the cold water and the butter into the heat-proof measuring jug.

2.  Put the jug into a small saucepan.  Pour some water into the saucepan, enough to come halfway up the jug on the outside.  Put the saucepan onto the cooker and heat it until the water starts to simmer.  Lower the heat and let the water bubble gently until the chocolate melts.  (Or you could use a microwave to do this.  Ask an adult to help.)

3.  Sift the icing sugar into the large mixing bowl.  

4.  When the chocolate mixture has melted, use your oven gloves to lift the jug out of the hot water in the saucepan.

5.  Pour the melted chocolate onto the icing sugar.

6.  use a spoon to stir everything together to get a smooth shiny chocolate icing.

7.  If the icing is too thick, add an extra teaspoon or so of hot water.  if it is too runny add some more sieved icing sugar.

8.  Dip the palate knife into the mug of hot water then dip this hot knife into the chocolate icing.  This way the icing spreads easily and is nice and shiny.