Recipe information
Yield
Makes 4 cups
Ingredients
3/4 cup (1 1/2 sticks) unsalted butter
3/4 cup sugar
3/4 cup half and half
4 teaspoons instant coffee powder
6 ounces unsweetened chocolate, chopped
4 ounces semisweet chocolate, chopped
1 teaspoon vanilla extract
2 1/2 cups powdered sugar
4 teaspoons ground cinnamon
Preparation
Combine butter, 3/4 cup sugar, half and half and coffee powder in large saucepan. Stir over medium heat until sugar and coffee powder dissolve and mixture simmers. Remove from heat. Add both chocolates; whisk until smooth. Whisk in vanilla. Pour chocolate mixture into large bowl. Sift in powdered sugar and cinnamon; whisk to blend. Press plastic onto surface of frosting. Chill just until firm enough to spread, stirring occasionally, about 1 1/2 hours.
