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Ingredients
- ½ cup bittersweet chocolate chips
- ½ cup chocolate-hazelnut spread, such as Nutella
- 1 teaspoon instant espresso powder
- ⅛ teaspoon kosher salt
- 1 ½ cups heavy cream
Preparation
Step 1
Place the chocolate chips, chocolate-hazelnut spread, instant espresso, and salt in a medium bowl and stir to combine. Pour the heavy cream into a small saucepan and place over medium-high heat. Heat until small bubbles start to form around the edge of the pan. Pour the hot cream over the chocolate mixture and let stand for 1 minute. Beginning in the center of the bowl, whisk it in small circles, stirring the mixture until it is combined and smooth. Cool to room temperature. Cover with plastic wrap and refrigerate for 2 to 3 hours.
To make the frosting, use a hand mixer on medium speed to beat the chilled chocolate mixture for 5 minutes, or until it is light, slightly thickened, and spreadable.