Chocolate Frosting

This recipe uses a food processor.

Chocolate Frosting

Ingredients

  • 1/2 lb. bittersweet chocolate
  • 11.5 oz. unsalted butter, separated (6.5oz. and 5 oz.)
  • 1 tsp. espresso powder dissolved in 1 TBSP. hot water
  • 2 tsp. vanilla
  • 1-1/2 cups sifted powdered sugar
  • 3 TBSP unsweetened cocoa
  • 1/2 tsp. salt
  • 1 cup heavy or heavy whipping cream

Instructions

  1. 1. Chop chocolate into small pieces and place in top of double boiler with
  2. 6.5 oz. unsalted butter over simmering water.
  3. 2. Whisk together as soon as chocolate and butter soften.
  4. 3. Keep whisking until just melted and combined.
  5. 4. Remove from heat and stir in espresso and vanilla.
  6. 5. Cool to room temperture.
  7. 6. Whisk together powdered sugar, cocoa and salt in a bowl.
  8. 7. Place 5 oz. of unsalted butter and 1/2 of the powdered sugar mixture
  9. in a food processor.
  10. 8. Process scraping down sides.
  11. 9. Add rest of powdered sugar mixture, start processor and slowly pour
  12. in cream.
  13. 10. Process for about 10 seconds.
  14. 11. Whisk butter/cocoa mixture together with room temperature
  15. chocolate/espresso mixture in large bowl until it becomes shiny
  16. and smooth.
  17. 12. Can be frozen.
  18. 13. Bring to room temperature before using.
  19. 14. Yield: 4 cups

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