Espresso Fudge Filling And Frosting
From jo_jo_ba 12 years ago
- 135 minutes to make
- Serves 8
Adapted slightly from Alice Medrich's Sinfully Easy Delicious Desserts. Using instant espresso powder and Dutch processed cocoa makes for a velvety smooth, incredibly rich spread. Warm it slightly for a perfect cake or cookie filling!
Ingredients
- 1 oz salted butter shopping list
- 1/4 cup dark brown sugar shopping list
- 0.6 oz dutch process cocoa shopping list
- 1 tsp instant espresso powder shopping list
- pinch sea salt shopping list
- 2.5 tbsp heavy cream shopping list
- 1 tsp pure vanilla shopping list
How to make it
- Melt butter in a small saucepan over medium heat.
- Add the sugar, cocoa, espresso powder and salt and stir in until smooth.
- Slowly stir in the cream and continue to cook, stirring constantly, over low heat for 3 minutes.
- Remove from the heat and stir in the vanilla.
- Pour into a bowl and chill at least 2 hours before use. Re-stir before spreading.
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