Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¼ pounds | Bittersweet chocolate; melted |
| ¼ cup | Water |
| 3 tablespoons | Superfine sugar |
| 1 teaspoon | Instant espresso coffee |
| 1 tablespoon | Butter |
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.)
Yield: 1½ cups
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6757 Posted to MC-Recipe Digest V1 #289 Date: Sat, 9 Nov 1996 22:48:46 -0500 From: Gail Shermeyer <4paws@...>