Mocha Icing

From: Book, "Coffee" by Maggie Ramsay

75 g / 3 oz plain chocolate		2 teaspoons instant coffee dissolved in 1 tablespoon hot water
150 g / 5 oz icing sugar, sifted



Break chocolate into a heatproof bowl and place over a saucepan of very hot water until melted. Remove from the heat and beat in the dissolved coffee, then the icing sugar.

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