Dutch Chocolate Mocha Buttercream| Christy Rost
- ½ cup unsalted butter, softened
- ½ cup semi-sweet chocolate morsels
- 1 teaspoon instant espresso powder
- 4 ½ cups sifted confectioners’ sugar
- 4 to 5 tablespoons milk
- Dash of salt
- 1 teaspoon vanilla
Melt ¼ cup of the butter and the chocolate in the microwave at 50% power, stirring to melt the chocolate. In a large bowl of an electric mixer, cream the remaining butter with 1 cup of confectioners’ sugar until it is smooth. Gradually add the second cup of confectioners’ sugar and the espresso powder, plus 1 tablespoon of the milk. Add salt and vanilla.
Pour in reserved chocolate mixture and beat well. Beat in remaining confectioners’ sugar, alternately with the milk, until the buttercream is smooth.