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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cook's Creamy Chocolate Frosting Recipe

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This recipe for Cook's Creamy Chocolate Frosting is from Joseph's Storehouse Baking Company, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12-ounces semisweet chocolate
1 teaspoon instant espresso or instant coffee powder
1⅔ cups heavy cream
¼ cup light corn syrup
¼ teaspoon vanilla extract
Directions:
Directions:
1). Place the chocolate and instant espresso in the bowl of a food processor, chop fine and set aside.

2). Heat the heavy cream in a small saucepan until bubbles start to form around the edges. With the food processor running, add the cream, then the corn syrup, and vanilla. Process until the chocolate has melted and the mixture is smooth.

3). Remove the frosting to a bowl, cover and refrigerate until the mixture is the texture of a thick frosting. Check frequently, stirring to check the consistency.

Cook's Note: If your refrigerator is not cold enough, this frosting could take 2 to 3 hours to become stiff. If that is the case, place the frosting in the freezer and check and stir it every 10 minutes until it's the desired consistency.
Number Of Servings:
Number Of Servings:
2-layer 8- or 9-inch cake or a 9- by 13-inch sheet cake

 

 

 

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