Instructions

1. Chop chocolate into small pieces and place in top of double boiler with
1. 6.5 oz. unsalted butter over simmering water.
3. 2. Whisk together as soon as chocolate and butter soften.
5. 3. Keep whisking until just melted and combined.
7. 4. Remove from heat and stir in espresso and vanilla.
9. 5. Cool to room temperture.
11. 6. Whisk together powdered sugar, cocoa and salt in a bowl.
13. 7. Place 5 oz. of unsalted butter and 1/2 of the powdered sugar mixture
14. in a food processor.
16. 8. Process scraping down sides.
18. 9. Add rest of powdered sugar mixture, start processor and slowly pour
19. in cream.
21. 10. Process for about 10 seconds.
23. 11. Whisk butter/cocoa mixture together with room temperature
24. chocolate/espresso mixture in large bowl until it becomes shiny
25. and smooth.
27. 12. Can be frozen.
29. 13. Bring to room temperature before using.
31. 14. Yield: 4 cups