Mocha Butter Frosting
Rich mocha frosting is delicious when used as the filling in chocolate sandwich cookies. Chill, then dip the cookies in melted chocolate for an after dinner treat.
INGREDIENTS | YIELDS 4 CUPS
- ½ cup heavy cream
- 3 tablespoons coarsely ground espresso beans
- 1 cup unsalted butter
- 6 cups confectioners’ sugar
- 3 egg yolks
- 2 cups semisweet chocolate, melted
Heat cream; add ground espresso beans. Let steep 15 minutes; strain. Set aside to cool completely.
Beat butter and sugar until light and fluffy.
Add egg yolks; continue to beat until smooth.
Add cream mixture and chocolate; beat well.
Raw Egg Yolks
Egg yolks add richness to many vintage frosting recipes; however, some people are concerned about salmonella. If you are concerned about this, you can easily substitute a pasteurized egg product for the egg yolks in this recipe or leave them out completely. If you choose to leave them out, you may need to add a little more cream to get the right consistency.
