Ingredients
The following ingredients have 4 Servings
- 3 ounces unsweetened chocolate ~ make sure it is 100% cacao and dairy free.
- 1 cup approximately, of coconut cream (about half of a 14 ounce can) You may need more.
- 1 tsp espresso powder or instant espresso
- 5 cups confectioner's sugar, sifted
- 1 Tbsp vanilla paste or vanilla extract
Instruction
- Chop the chocolate into small pieces and put in a microwave safe bowl, preferably a bowl big enough to make the frosting in. Add the coconut milk and the espresso powder.
- Microwave for 1 minute, then give the mixture a stir. Microwave for another 30 seconds and stir again. Keep microwaving in short bursts, if necessary, until the chocolate is melted..Let the heat of the mixture melt the last remaining chunks.
- Start beating in the sugar, adding more as you go to get a nice spreadable consistency. Make sure you beat the frosting until it is smooth and creamy. Scrape down the sides of the bowl a few times. Add more coconut milk if your frosting is too thick, and add more sifted sugar if it seems too thin.
- Use right away.
