Dark Chocolate Frosting

1. 1

   Combine cocoa and the boiling water, stirring until cocoa has dissolved.

2. 2

   With an electric mixer on medium-high speed, beat butter, confectioners sugar, and salt until pale and fluffy.

3. 3

   Reduce speed to low.

4. 4

   Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed.

5. 5

   Beat in the cocoa mixture.

6. 6

   If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container.

7. 7

   Before using, bring to room temperature, and beat on low speed until smooth again.

* Per serving · 4 servings · Values may vary.

No additional tips available.