Recipe courtesy of Michele Urvater

Chocolate Icing

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  • Level: Easy
  • Yield: 1 1/2 cups
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1/4 pound bittersweet chocolate melted

1/4 cup water

3 tablespoons superfine sugar

1 teaspoon instant espresso coffee

1 tablespoon butter


  1. Melt chocolate with water and sugar. When melted, add instant coffee and cook over very low heat for 5 minutes. Turn heat off, add butter and let icing cool to room temperature. (Don't let it get too firm or it will be hard to spread over cookies.)