Coffee and donuts are a natural pair—this rich chocolate icing incorporates instant espresso powder. Todd Coleman
Mocha Glaze
Coffee and donuts are a natural pair—this rich chocolate icing incorporates instant espresso powder.
Yield: makes 1 1/2 CUPS
Ingredients
- 8 oz. semisweet chocolate, grated
- 1 1⁄2 cups confectioners’ sugar
- 1⁄8 tsp. kosher salt
- 3⁄4 cup heavy cream
- 2 tbsp. instant espresso powder
Instructions
- Mix chocolate, sugar, and salt in a bowl; set aside. Bring cream and powder to a boil in a 1-qt. pan. Remove from heat; pour over chocolate. Let sit for 2 minutes without stirring, then whisk until smooth.
