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Ingredients

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1/4 lb bittersweet chocolate melted
1/4 cup water
3 tbsp superfine sugar
1 tsp instant espresso coffee
1 tbsp butter

Directions

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1 Melt chocolate with water and sugar. When melted, add instant coffee and cook over very low heat for 5 minutes. Turn heat off, add butter and let icing cool to room temperature. (Don't let it get too firm or it will be hard to spread over cookies.)

Directions

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1. Melt chocolate with water and sugar. When melted, add instant coffee and cook over very low heat for 5 minutes. Turn heat off, add butter and let icing cool to room temperature. (Don't let it get too firm or it will be hard to spread over cookies.)

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