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- Yield: about 2-1/2 cups
semisweet chocolate, melted and cooled
unsweetened chocolate, melted and cooled
refrigerated or frozen egg product, thawed
instant espresso coffee powder or instant coffee crystals
cognac, orange liqueur, Kirsch, cherry brandy, creme de cassis, or water
unsalted butter, room temperature and cut into 1-inch pieces
In a food processor with metal blade, combine the melted chocolates, and the sugar, if using. Add the egg product, espresso, cognac, and vanilla. Cover and process with 4 or 5 on/off turns.
With the machine running, add butter, one piece at a time, through feed tube. Process until mixture is smooth. If necessary, refrigerate until spreading consistency.
- Electric Mixer Directions: In a medium mixing bowl, combine chocolates, sugar (if using), egg product, espresso, cognac, and vanilla. Beat smooth. Gradually add butter, beating until fluffy. (Note: This method will give a lighter, fluffier frosting.) Makes 2-1/2 cups.