(from Pasta & Co. and courtesy of Becca Lupton)
1/2 lb. bittersweet chocolate
3/4 cup + 1 tbsp salted butter (you will end up using 1-1/4 cup + 3 tbsp total – see below)
1 tbsp espresso powder in 1 tbsp hot water (or 1 tbsp espresso or strong coffee)
2 t. vanilla
2 t. rum (optional)
1-1/2 cup sifted confectioners sugar
3 tbsp cocoa
1/2 cup + 2 tbsp butter
1 cup heavy cream
Chop chocolate and melt in the top of a double boiler with the first butter. Whisk as they soften. As soon as they are melted, remove from the heat and add espresso mixture, vanilla, and rum. Let cool to room temperature.
Sift together sugar and cocoa. Put rest of the butter in the food processor with 1/2 of the sugar/cocoa mixture. Process and then add the rest of the sugar/cocoa mixture. Gradually add the cream. Process 20 seconds. Will look grainy. In a bowl, whisk together cool chocolate with the sugar mixture. Can be frozen. Bring to room temp before using. 4 cups.