CHOCOLATE WHIPPED CREAM ICING

1 c. (6 oz.) semi-sweet chocolate pieces
1/4 c. honey
2 Tbsp. water
1/8 tsp. salt
2 c. heavy cream (whipping cream)
1 1/2 tsp. instant coffee granules

In small saucepan, stir chocolate, honey, water and salt until chocolate is melted and mixture is smooth. Cool completely. In large bowl, beat cream with instant coffee until cream holds its shape. Gradually fold about 3 large tablespoons of cream into chocolate mixture. Then fold chocolate mixture into remaining cream until blended. Store iced cake in refrigerator. Covers 3 layers.

Return to recipes