INGREDIENTS
•
3 squares (3 oz) unsweetened chocolate (I used Baker's)
•
approximately 1 cup (about 1/2 of a 14oz can) of coconut cream (you may need more)
•
1 tsp espresso powder (instant espresso)
•
5 cups confectioner's sugar, sifted
•
1 Tbsp vanilla paste, or vanilla extract