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Mocha Buttercream

  • yield: Makes 4 1/2 cups

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Ingredients

Directions

  1. Step 1

    Make buttercream, and set aside. In the top of a double boiler or in a heat-proof bowl set over simmering water, melt chocolate, stirring with a rubber spatula until smooth. Allow chocolate to cool to room temperature.

  2. Step 2

    Dissolve espresso powder in 1 teaspoon hot water. Stir espresso mixture and cooled chocolate into buttercream. Beat until thoroughly incorporated. Use immediately.

Source
Martha Stewart Living, April/May

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