INGREDIENTS
1 cup (2 sticks / 226 g) unsalted butter, softened
2 cups (240 g) icing sugar, sifted
⅓ cup (30 g) unsweetened cocoa powder, sifted
2 oz (57 g) bittersweet chocolate (70%), melted and cooled
1½ tbsp (9 g) instant espresso powder dissolved in 2 tbsp (30 ml) hot water
1 tsp (5 ml) vanilla
¼ tsp (1.5 g) salt
1–2 tbsp (15–30 ml) heavy cream, as needed
INSTRUCTIONS
1. Beat the butter on medium-high for 3–4 minutes until pale and fluffy.
2. On low, add the icing sugar, cocoa and salt, then beat on medium for 2 minutes.
3. Add the cooled melted chocolate, the espresso and vanilla; beat until smooth.
4. Add cream a little at a time until spreadable, then whip on high for another minute to lighten it.
