Ingredients
Frosting Ingredients
- 2/3 cup heavy cream
- 10 oz bittersweet chocolate, chopped
- 3/4 cup salted butter, cold and cubed
- 3/4 cup powdered sugar
- 1/4 tsp espresso powder
- 1 tbsp unsweetened cocoa powder (preferably Dutch-process)
- 2 tsp vanilla extract
Instructions
- Heat Cream: In a saucepan over medium heat, warm the heavy cream until it’s hot but not boiling. Look for small bubbles forming around the edges to indicate it’s ready.
- Mix Dry Ingredients: Lower the heat to low and sift in the cocoa powder, powdered sugar, and espresso powder into the hot cream. Whisk thoroughly until the mixture is smooth and well combined.
- Add Chocolate and Butter: Incorporate the chopped bittersweet chocolate and cubed cold butter into the saucepan. Stir continuously until both have melted completely and the mixture is smooth and glossy. Then stir in the vanilla extract for added flavor.
- Cover the Frosting: Transfer the frosting to a heatproof bowl and cover it tightly with plastic wrap, pressing the wrap directly onto the surface to prevent a film from forming.
- Cool the Frosting: Allow the frosting to cool at room temperature for about 45 minutes. You can adjust this time depending on your desired consistency—less time for a thinner frosting, more time (or refrigeration) for a thicker texture.
Notes
- For a thicker frosting, refrigerate the frosting after cooling to room temperature.
- Use Dutch-process cocoa powder for a richer chocolate flavor and smoother consistency.
- Espresso powder enhances the chocolate depth but can be omitted if unavailable.
- Ensure butter is cold and cubed for better emulsification and smoother texture.
- Frosting can be stored in an airtight container in the refrigerator for up to 3 days; bring to room temperature and stir before use.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert Topping
- Method: Stovetop
- Cuisine: American
