Chocolate and Espresso Frosting

Crema di Cioccolatto


6 ounces semi-sweet chocolate chips
6 ounces freshly brewed or instant espresso coffee
6 ounces unsalted or European-style butter, cut into small cubes
Yield 2 Cups
Printable Version
Place chocolate chips and espresso in the top of a double boiler on medium heat. Heat to just melting, stir to smooth. Remove from heat, stir in butter, 2-3 cubes at a time, until frosting is shiny and smooth.
This frosting "sets up" as it cools down. Let it sit at room temperature for 30 minutes, stirring occasionally, and then use it in your recipe as instructed.
Chef's Tip:
Italian instant espresso powder is available in most grocery stores in the coffee section. It's an excellent ingredient for baking. You can melt the chocolate and espresso in a glass bowl in the microwave for 1 minute on medium heat. Stir. Remove and stir in butter for a quick alternative.
©2015 Nick Stellino Productions