Chocolate/Espresso Pour Icing

• 12 cup unsalted butter
• 1 pinch kosher salt
• 3 tablespoons cocoa powder (use your best, Dutch-processed is best)
• 1 tablespoon instant espresso powder
• 6 tablespoons whole milk
• 1 (4 cup) box powdered sugar
• 1 teaspoon vanilla
• 1 cup nuts (pecans, walnuts, but toast them first) (optional)

1. Place unsalted butter, salt, cocoa powder, espresso powder dissolved in whole milk (or omit milk and go entirely with 6 tablespoons of freshly brewed espresso or 6 tablespoons of freshly brewed, unsweetened latte).
2. Combine in a medium saucepan over medium heat and bring to a boil.
3. When reaching a boil, immediately remove from heat and add vanilla and powdered sugar and nuts.
4. Whisk into smooth paste.
5. Pour immediately over warm cake, Let set.
6. Doesn't take long.
7. Enjoy.

unsalted butter, kosher salt, cocoa powder, espresso powder, milk, powdered sugar, vanilla, nuts

Taken from www.food.com/recipe/chocolate-espresso-pour-icing-298259 (may not work)