Ingredients

• 1 cup good quality dark chocolate (recommended: Guittard)
• 1/2 cup (1 stick) room temperature salted butter
• 2 tablespoons heavy cream
• 1 teaspoon vanilla (recommended: Nielsen Massey)
• 1 tablespoon coffee-flavored liqueur (recommended: Kahlua)
• 1 pound sifted confectioners' sugar

Browse by ingredient

Instructions

1. Barely melt the chocolate in a double boiler over gentle heat. Remove from the heat source and pour into a large mixing bowl then cool for five minutes. Add the butter, cream, vanilla, coffee-flavored liqueur, and mix on medium speed until the mixture thickens. Finally add the confectioners' sugar in small batches until the mixture holds a medium peak. If the kitchen temperature is warm, and the icing is not of spreading consistency place the bowl in the refrigerator for a few minutes, then recommence mixing. Slather the icing over the cake with an offset palette knife.