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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (84g) Recipe makes 12 servings |
||
| Calories 326 | ||
| Calories from Fat 266 | (81%) | |
| Amount Per Serving | %DV | |
| Total Fat 29.6g | 45% | |
| Saturated Fat 18.6g | 93% | |
| Monounsaturated Fat 7.9g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 85mg | 28% | |
| Sodium 107mg | 4% | |
| Potassium 45mg | 1% | |
| Total Carbohydrate 16.4g | 5% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 14.8g | ||
| Protein 0.9g | 1% | |
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
Directions
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
Rmove 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 cusinart.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.
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Featured Reviews for This Recipe
From: jolee denns
On Sep 30, 2008
WONDERFUL, wonderful frosting. So light and creamy, it's almost a pudding texture. Soooo much better than store bought!
From: chefromheart
On Sep 20, 2008
OMG WOWZER!!!!! this is THE icing/frosting for our family from now on. I totally LOVED it & so did my family. I am using it to ice dd's bday cake & will report back with people's review. creamy tasty super YUM!!!!!!
From: Just Call Me Martha
On Sep 22, 2003
Absolutely incredible!!! Mean Chef suggested this recipe when I was looking for something to fill little pre-made chocolate cups for a dessert tray. I made this according to the directions, with the exception of the espresso power for which I had to substitute instant coffee. The texture is beautiful. It spreads very well and, for my use, held its shape well when piped into cups with a pastry bag. The chocolate remained super-shiney as well. I sprinkled a few gold flakes on top and they were beautiful. This is the only chocolate frosting/filling I will ever make. Thanks!
From: Jangomango
On Jul 21, 2003
This is the best chocolate frosting I've ever used. At first I thought, nah, I don't want to use all those ingredients, and then thought about taking this short cut or that short cut. However, I was a good little bunny and did what I was told. Oh, wow. Beautiful texture and it freezes and thaws excellently. Brilliant one, MC.
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