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Recipe Summary

Servings:
1
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Ingredients

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Directions

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  • In the top of a double boiler or in a microwave oven on medium, stirring often, heat chocolate, coarsely chopped, water, freshly brewed coffee or milk and pinch of salt (optional) just until the chocolate is melted and smooth.

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  • Remove from heat. With a rubber spatula, stir in unsalted butter 2 or 3 pieces at a time, cut into small pieces.

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  • Continue to stir (do not beat) until perfectly smooth. Stir in 1 to 2 tablespoons liqueur (optional)

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  • For a pourable glaze, let stand at room temperature, stirring occasionally, until the mixture cools to 90°F. For frosting, let stand until spreadable. If the frosting becomes too stiff, set the pan in a larger pan of hot water and stir gently with rubber spatula; or remelt and cool to 90°F to use as a glaze. This keeps for up to 3 days at room temperature, or up to 3 weeks refrigerated. Or freeze for up to 6 months. Soften or melt before using.

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