1 3/4 cups heavy cream
1 1/2 cups confectioners' sugar, sifted
3/4 cup cocoa, sifted
2 sticks or 1 cup unsalted butter, softened
2 teaspoons vanilla extract
1/2 teaspoon salt, sifted
1 tablespoon instant coffee dissolved in two tablespoons hot water.
In a sauce pan, bring the heavy cream to a boil. Add the sugar, cocoa, salt, butter, and vanilla extract. Stir for 10 minutes on medium-low heat until blended. Turn heat off. Add coffee and stir to combine well. Let cool.
Keep in the freezer for about 1 hour until a little thicker and spreadable. Mix by hand until fluffy and spreadable.
1 1/2 cups confectioners' sugar, sifted
3/4 cup cocoa, sifted
2 sticks or 1 cup unsalted butter, softened
2 teaspoons vanilla extract
1/2 teaspoon salt, sifted
1 tablespoon instant coffee dissolved in two tablespoons hot water.
In a sauce pan, bring the heavy cream to a boil. Add the sugar, cocoa, salt, butter, and vanilla extract. Stir for 10 minutes on medium-low heat until blended. Turn heat off. Add coffee and stir to combine well. Let cool.
Keep in the freezer for about 1 hour until a little thicker and spreadable. Mix by hand until fluffy and spreadable.
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