Excellent flavor and simple as pie to make. For espresso, I used 2 Tbls coffee and 5 oz water. Perfect.
- 1 (4-oz.) semisweet chocolate baking bar, chopped
- 1 teaspoon instant espresso
- 4 tablespoons whipping cream, divided
- Microwave semisweet chocolate, espresso, and 3 Tbsp. whipping cream in a microwave-safe bowl at HIGH 1 minute or until melted and smooth, stirring at 30-second intervals. Whisk in an additional 1 Tbsp. cream until smooth. Use immediately.
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