GLOSSY CHOCOLATE ICING

By curly

Ingredients

• To ensure the icing sets ups, use heavy whipping cream, which contains 36% or more milk fat.
• 1 stick unsalted butter
• 1 1/2 cups sugar
• 1 1/4 cups unsweetened cocoa powder
• Pinch of salt
• 1 1/4 cups heavy whipping cream
• 1/4 cup sour cream
• 1 tsp instant coffee granules
• 2 tsps vanilla extract

Preparation

Step 1

Melt butter in a large saucepan over medium heat.

Stir in sugar, cocoa and salt. Mixture will be thick and grainy.

Combine heavy cream, sour cream, and instant coffee in a large measuring cup, mixing until smooth. Gradually add cream mixture to chocolate until blended and smooth. Cook until the sugar has dissolved and the mixture is smooth and hot to the touch, 6-8 minutes. Do not boil.

Off heat, add vanilla. Cool icing at room temperature until spreadable, 2-3 hours. (Icing may be chilled until completely cold, then warmed gently in microwave until spreadable. Heat at high power in 20-second intervals, stirring well after each interval.)