Espresso Truffle Cream Frosting |
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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 6 |
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This recipe was created to frost an ice cream cake but it would be wonderful for a refrigerated cake too. Most frostings are designed for room temperature so I adapted a truffle recipe because truffles freeze well. I think this frosting is heavenly, light and similar to a mousse. FYI, I brush my chilled cakes with a simple syrup (equal parts of espresso and sugar heated together) to insure the frosting adheres well. Ingredients:
1/4 cup heavy cream |
1 tablespoon corn syrup |
3 tablespoons butter |
1/4 cup freshly brewed espresso (or very stong hot coffee) |
8 ounces good semisweet chocolate (half semisweet and half bittersweet chocolate is an excellent variation) |
Directions:
1. Place cream, corn syrup and butter in a microwave safe bowl and microwave on med-high until hot but not boiling-about 1 minute.
2. Stir in espresso and the chocolate and stir until melted.
3. When cool to the touch, use a mixer and mix on medium, scraping down the bowl often, until the color lightens.
4. Frost your cake immediately since this frosting sets up quickly; if needed, you can mix in more cream, a teaspoon at a time for an easier spreading consistency.
5. Keep the cake refrigerated or frozen until ready to serve.
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