Prep 5 mins
Cook 1 min
This recipe was created to frost an ice cream cake but it would be wonderful for a refrigerated cake too. Most frostings are designed for room temperature so I adapted a truffle recipe because truffles freeze well. I think this frosting is heavenly, light and similar to a mousse. FYI, I brush my chilled cakes with a simple syrup (equal parts of espresso and sugar heated together) to insure the frosting adheres well. Many thanks to Lisa Simon who posted espresso truffles #16357, the recipe adapted to make this frosting.
- 1⁄4 cup heavy cream
- 1 tablespoon corn syrup
- 3 tablespoons butter
- 1⁄4 cup freshly brewed espresso (or very stong hot coffee)
- 8 ounces good semisweet chocolate (Half semisweet and half bittersweet chocolate is an excellent variation)
- Place cream, corn syrup and butter in a microwave safe bowl and microwave on med-high until hot but not boiling--about 1 minute.
- Stir in espresso and the chocolate and stir until melted.
- When cool to the touch, use a mixer and mix on medium, scraping down the bowl often, until the color lightens.
- Frost your cake immediately since this frosting sets up quickly; if needed, you can mix in more cream, a teaspoon at a time for an easier spreading consistency.
- Keep the cake refrigerated or frozen until ready to serve.