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I got this recipe from Margaret of Cafe Beaujolais in Mendocino, CA. per her magazine interview and have loved it! I have yet to have anyone say they did not like it.
Mocha Buttercream Frosting
2 oz bittersweet chocolate chopped 2 Tbsp brewed espresso or strong black coffee 1 Tbsp instant coffee powder or granules 1 cup (2 sticks) unslated butter, softened 2 Cups confectioners' sugar Chocolate Curls (Optional)
In small saucepan over low heat, melt chocolate, espresso and coffee powder, stirring until smooth; let cool. In bowl, with mixer, beat butter and sugar to blend. Add chocolate mixture: beat. Chill to spreadable consisitency, about 15 minutes. Bon appetite!
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