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- Yield: about 2-1/2 cups
- Prep
20 mins
Ingredients
-
5
ounces
semisweet chocolate, melted and cooled
-
1
ounce
unsweetened chocolate, melted and cooled
-
1/4
cup
sugar (optional)
-
1/4
cup
refrigerated or frozen egg product, thawed
-
1 -2
tablespoons
instant espresso coffee powder or instant coffee crystals
-
1
tablespoon
cognac, orange liqueur, Kirsch, cherry brandy, creme de cassis, or water
-
1
teaspoon
vanilla
-
1
cup
unsalted butter, room temperature and cut into 1-inch pieces
Directions
-
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.
Variation
- 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.
