Whipped Mocha Frosting
3 cups heavy cream
12 oz Bittersweet chocolate, coarsely chopped
2 tsp Instant expresso powder
Heat cream and chocolate in a heave saucepan over low heat, stirring occasionally to melt
and blend the chocolate. Remove from the heat, stir in the powdered espresso, then pour
into a clean dry container. Once the cream reaches room temperature, cover directly with
plastic wrap to prevent a skin from forming. Chill in the freezer until very cold, about 1
hour, or refrigerate for up to 3 days. Once the cake has cooled to room temperature, beat
on medium-low speed to soft peaks. Increase to high speed and continue beating until
the frosting reaches a thick spreading consistency. Spread the frosting immediately, while
it is smooth.
Frosts 2 cakes