- 100g dark chocolate, roughly chopped
- 15g butter
- 2 tbsp water
- 25g icing sugar
- Place the chocolate into a heatproof bowl and add the butter and water over a saucepan of simmering water and stir until melted.
- Add the sieved icing sugar, a little at a time.
- Drizzle over the top of éclairs with chocolate icing, chilled until set.