Espresso Truffle Cream Frosting

• 14 cup heavy cream
• 1 tablespoon corn syrup
• 3 tablespoons butter
• 14 cup freshly brewed espresso (or very stong hot coffee)
• 8 ounces good semisweet chocolate (Half semisweet and half bittersweet chocolate is an excellent variation)

1. Place cream, corn syrup and butter in a microwave safe bowl and microwave on med-high until hot but not boiling--about 1 minute.
2. Stir in espresso and the chocolate and stir until melted.
3. When cool to the touch, use a mixer and mix on medium, scraping down the bowl often, until the color lightens.
4. Frost your cake immediately since this frosting sets up quickly; if needed, you can mix in more cream, a teaspoon at a time for an easier spreading consistency.
5. Keep the cake refrigerated or frozen until ready to serve.

heavy cream, corn syrup, butter, freshly brewed espresso, chocolate

Taken from www.food.com/recipe/espresso-truffle-cream-frosting-104287 (may not work)