Freezing All Purpose Chocolate Icing

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Nigella's All-Purpose Chocolate Icing (from HOW TO BE A DOMESTIC GODDESS) is useful for filling and icing sponge cakes and topping cupcakes and is made from a combination of butter, dark (bittersweet) chocolate, eggs and icing sugar.

It should be possible to freeze the icing as the sugar, chocolate and butter will help to stabilize the eggs. Freeze as quickly as possible in an airtight container and store in the freezer for up to 3 months. Defrost overnight in the fridge and use within 24 hours. You may need to take the icing out of the fridge one hour before using it, to let it come closer to room temperature and become spreadable. However, as the icing contains eggs it should not be left at room temperature for more than 2 hours, and needs to be stored in the fridge/freezer and should be used within 3 days of making.