Serve this icing spooned over cake or ice cream.
Recipe information
Yield
Makes 1 cup
Ingredients
1/2 cup heavy cream
2 tablespoons hot espresso or very strong coffee
8 ounces semi sweet or bittersweet chocolate (do not exceed 61% cacao), chopped
Preparation
Heat cream in a small heavy saucepan over medium heat until tiny bubbles form around the edges of pan. Stir in hot espresso. Place chopped chocolate in a medium bowl. Add hot cream mixture; let stand for 1 minute, then stir until icing is melted and smooth. DO AHEAD: Icing can be made 3 days ahead. Let cool completely at room temperature, then cover and chill. Rewarm icing slightly before using.
