Cream chilled strong. The chocolate spread and the butter should be at room temperature, really soft. Cream stir for about a minute until it starts to foam. Insert the chocolate spread and mix until a smooth, medium tight cream (Ghana). Add the butter, powdered sugar, cocoa and liqueur, and is broken down to full coverage. The cream tightens in the refrigerator and leave at room temperature. Cakes made with it are removed from the refrigerator about 15 minutes before serving. * When putting the chocolate spread careful not preizbiete * * cream, ie it cross of butter and whey. If this occurs, heat the mixture to melt chilled in the refrigerator and strong again beat Ghana. * Note that the longer you stir finished cream, the lighter it becomes, because the butter in it whiten. This is not desirable. The aim is to cream is rich chocolate.