“This glaze pairs beautifully with the dark chocolate and almond amish friendship bread.”
Prep Time: 45 minutes
Cook Time: 5-10 minutes
Yield: 1 cup
2/3 cup dark chocolate
1 tablespoon espresso coffee
1/2 cup sour cream
1 tablespoon honey
1 teaspoon salt
- Melt the chocolate in a double boiler, stirring constantly. Remove from heat and let cool.
- In a separate bowl, combine remaining ingredients.
- Fold into chocolate and stir until creamy.
- Put in refrigerator for 25 minutes to cool, the use a spatula to frost the cake or bread.