Chocolate Coffee Frosting

When you want decadence, without a frosting being too rich, reach for this chocolate coffee frosting recipe.

Course Dessert

Cuisine American

Ingredient Keyword chocolate, coffee, espresso, mocha

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

1-1/2 cups gluten free semi-sweet chocolate chips Nestle's (or Enjoy Life for allergen-free)
12 tablespoons 6 ounces or 1-1/2 sticks unsalted butter or dairy-free margarine (Smart Balance) or coconut oil
3/4 cup Dutch-processed cocoa powder
1/4 cup + 2 tablespoons gluten free brown rice syrup or light corn syrup
1/4 cup granulated sugar
2 tablespoons + 2 teaspoons espresso powder* or instant coffee*
1/8 teaspoon salt
1/2 cup hot water or as needed
1 teaspoon pure vanilla extract

Instructions

Either in a double boiler or bain marie (glass bowl over a saucepan of simmering (not boiling) water), add all of the ingredients in the order listed except for the vanilla. Melt and stir them all together. Do not allow the mixture to get overheated.*
Remove from heat and stir in the vanilla; set aside to cool at room temperature. You can speed this up in the refrigerator if desired. However, the frosting loses a little of its shine when cold.
Use to frost cakes, cupcakes, line the bottom of cream puffs, to top ice cream sundaes, and more.

Tips

*If you overheat the chocolate, it will become grainy and separate from the oil. If this occurs, cool down the frosting as soon as possible by adding additional cold butter or more chocolate chips, stirring constantly. Also, using a handheld blender or countertop blender will help smooth it out.