| ingredients |
| 3 |
oz. |
semisweet
chocolate |
| 3 |
Tbsp.
|
strong
coffee or water |
| 1 |
tsp.
|
vanilla
extract |
| 6 |
Tbsp.
|
butter,
unsalted ("sweet"), cut into small pieces |
|
| method |
| Combine
chocolate and coffee or water in a small heavy saucepan and heat
slowly. Stir constantly until the chocolate has melted. Remove from
heat and stir in the vanilla.
Gradually add the butter, stirring
constantly. The icing will thicken as it cools — pan may be placed in a
bowl of ice to hasten cooling.
|
|
:
Charles Nyström Sublett |
|
