Chocolate Butter Frosting Recipe
Try out this yummy Chocolate Butter Frosting on your favorite desserts and it's gonna be just awesome. A very simple delicasy using semisweet chocolate and flavored with strong coffee, this Chocolate Butter Frosting is just what anyone would fall for. It is much simple to make also, so give it a try!
Ingredients
6 oz. Semisweet chocolate
1/4 cup strong coffee
1 1/2 cups firm unsalted butter
1 1/2 teaspoons vanilla extract
3/4 cup light corn syrup
4 egg yolks
Directions
Put chocolate and coffee into the top of a double boiler.
Set over hot (not simmering) water until chocolate is melted; blend well.
Set aside to cool.
Cream butter and extract until light and fluffy; set aside.
Pour the corn syrup into a saucepan.
Set candy thermometer in place.
Boil corn syrup gently to 230° to 234°F (thread stage).
Meanwhile, beat the egg yolks until very thick.
Continue beating constantly while pouring syrup very slowly into egg yolks.
Beat until mixture is very thick and of same consistency as the whipped butter.
Cool completely.
Beat egg yolk mixture, about 2 tablespoons at a time, into butter until just blended.
Gradually blend in the chocolate.
(If tightly covered, this frosting may be stored for several days in refrigerator.)
Set over hot (not simmering) water until chocolate is melted; blend well.
Set aside to cool.
Cream butter and extract until light and fluffy; set aside.
Pour the corn syrup into a saucepan.
Set candy thermometer in place.
Boil corn syrup gently to 230° to 234°F (thread stage).
Meanwhile, beat the egg yolks until very thick.
Continue beating constantly while pouring syrup very slowly into egg yolks.
Beat until mixture is very thick and of same consistency as the whipped butter.
Cool completely.
Beat egg yolk mixture, about 2 tablespoons at a time, into butter until just blended.
Gradually blend in the chocolate.
(If tightly covered, this frosting may be stored for several days in refrigerator.)
