Chocolate Frosting

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1/2 lb bittersweet chocolate (good quality)
• 6 1/2 ounces unsalted butter
• 1 teaspoon espresso powder, dissolved in
• 1 tablespoon hot water
• 2 teaspoons vanilla
• 1 1/2 cups sifted powdered sugar
• 3 tablespoons unsweetened cocoa powder
• 5 ounces unsalted butter
• 1/2 teaspoon salt
• 1 cup heavy cream

Recipe

• 1 chop chocolate into small pieces and place in ss bowl with 6 1/2 oz unsalted butter.
• 2 put over pan of simmering water.
• 3 whisk together as soon as chocolate and butter soften.
• 4 keep whisking until just melted and combined.
• 5 remove from heat and stir in espresso and vanilla.
• 6 cool to room temperature.
• 7 whisk together powdered sugar, cocoa and salt in a bowl.
• 8 place 5 oz of unsalted butter and 1/2 of the powdered sugar mixture in a cuisinart food processor.
• 9 process scraping down sides.
• 10 add rest of powdered sugar mixture, start processor and slowly pour in cream.
• 11 process for about 10 seconds.
• 12 whisk butter/cocoa mixture together with room temperature chocolate/espresso mixture in a large bowl until it becomes shiny and smooth.
• 13 can be frozen.
• 14 bring to room temperature before using.
• 15 yield: plenty for a 9" layer cake.