A new look at cooking and home decorating...with an attempt to add more greens to the plate, more vegetarian options & hopefully lots of new ideas to explore

Sunday, July 22, 2007

Chocolate frosting

1 ½ cups butter (3 sticks)
6 oz chocolate melted (I am using dark)
1 ¼ cups corn syrup
1 ¾ cups heavy cream
1 ½ cups confectioner’s sugar
½ teaspoon espresso powder
1 Tablespoon Grand Marnier
1 cup Dutch process cocoa

Place the butter and chocolate in a microwave proof bowl. Heat in microwave for 3-4 minutes on medium power. Stir to combine then place in stand mixer fitted with a whisk attachment.

In a saucepan in medium high heat combine corn syrup, cream, sugar, espresso powder grand Marnier, and cocoa. Whisk for 2 minutes on med high heat to combine. Pour into stand mixer.

Blend the ingredients on high speed for about three minutes, (fitted with whisk attachment) to combine. Allow mixture to cool for an hour – it should come to room temperature. Place the mixture in the refrigerator for a few hours until it thickens enough to spread on cake. Will make enough for a double layer cake.

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