Yield: Frost 10 in. cake or dozens of cookies
Time: Approx. 20 minutes
- 8 oz. semisweet chocolate, chopped
- 2 1/2 tablespoons unsalted butter (margarine works too)
- 1/4 cup fresh brewed coffee (you can use instant or perked)
- 2 teaspoons corn syrup (or light agave syrup)
- 1/2 teaspoon vanilla
In a double boiler, melt chocolate and butter stirring frequently (DO NOT OVER HEAT). Remove from heat, whisk in the coffee, corn syrup and vanilla.
Cool quickly to room temperature whisking frequently as it cools, and spread on cake or cookies immediately.