25 Ratings
  • 5 Rating Star 14
  • 4 Rating Star 7
  • 2 Rating Star 2
  • 3 Rating Star 2

A very rich chocolate frosting. It's very easy because the whole thing is made in the blender.

prep:
15 mins
total:
25 mins
additional:
10 mins
Servings:
12
Max Servings:
12
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Ingredients

Directions

  • Put chocolate chips into a dry blender, and process into powder. Stop blender and scrape chocolate away from the sides and bottom. Pour in the hot coffee and blend until smooth. Add the sugar, yolks, butter and rum, blend until smooth, about 15 seconds.

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Nutrition Facts

163.39 calories; 1.55 g protein; 10.37 g carbohydrates; 13.34 g fat; 88.62 mg cholesterol; 58.81 mg sodium.Full Nutrition


Reviews (20)

Read All Reviews

Most helpful positive review

Anonymous
05/23/2006
Wow. I was somewhat cautious about this recipe because uncooked eggs scare me a little. But I had a house full of 11-year-old boys so I knew the cake would be eaten. It is wonderful frosting. I didn't use the rum ('cause of the kids) but other than that followed the recipe exactly. Smooth and creamy without being sickly sweet and fatty. I'll definitely make this again though I admit I'm still a little queasy about the raw egg yolks.
(16)

Most helpful critical review

LIZALOUISE
02/12/2003
This did not work at all for me. It was more like a ganache and not a buttercream (as I know them). I added quite a lot of powdered sugar and it worked out okay.
(4)
25 Ratings
  • 5 Rating Star 14
  • 4 Rating Star 7
  • 2 Rating Star 2
  • 3 Rating Star 2
Anonymous
05/23/2006
Wow. I was somewhat cautious about this recipe because uncooked eggs scare me a little. But I had a house full of 11-year-old boys so I knew the cake would be eaten. It is wonderful frosting. I didn't use the rum ('cause of the kids) but other than that followed the recipe exactly. Smooth and creamy without being sickly sweet and fatty. I'll definitely make this again though I admit I'm still a little queasy about the raw egg yolks.
(16)
Renate Koenig
08/29/2002
I made this recipe with my 4-year old grandson for his parents' anniversary. We substituted hot orange juice for the coffee and rum to accommodate individual taste. It was the fastest easiest tastiest recipe we've ever made! Lots of possibilities for variations!
(12)
Anonymous
02/24/2003
It tasted great but was very thin. I had to add a lot of extra powdered sugar to make it thick enough to stand up to icing on a cake.
(8)
Trish Gillogly
01/30/2009
Use pasturized eggs and you don't have to worry about the raw eggs or even egg substitute.
(6)
OLIVIA17
03/29/2007
I was kind of skeptical when I read the recipe. I didn't have much confectioners sugar so I tried this one. I was pleasantly surprised! Very easy and good flavor! Turned out glossy and the perfect consistancy. I just dipped my cooled cupcakes right into the blender and they came out with a perfect little curl on top! I will keep this recipe and use it again! My kids even liked it and they are my worst critics!
(5)
LIZALOUISE
02/12/2003
This did not work at all for me. It was more like a ganache and not a buttercream (as I know them). I added quite a lot of powdered sugar and it worked out okay.
(4)
Anonymous
02/21/2006
I used no-added-sugar carob buttons instead of chocolate buds. Definitely you have to watch how much liquid you put in this. I used 1 Tabsp boiling water instead of coffee and proceeded from there. Added more sugar to compensate for the NAS Carob. It was a great consistency at that point. I added maybe 2 teasp of extra water at that point so I could sweeten it with more sugar and I ended up with a sloppy mix that could have taken heaps of sugar to thicken up again. I only added one egg yolk (all that I had) and it still seemed to cope with that. Overall great recipe.
(4)
Anonymous
03/01/2005
would like to try this recipe out.. may the rum be replaced with another ingredient?
(4)
Anonymous
03/10/2010
The coffee was way too strong for me! Also it had a weird twang to it. Tasted OK on the cupcakes but wasn't what I was looking for.
(3)