Louis-Dreyfus’ says her chocolate frosting is “incredible.” / Todd Plitt/USAT
• 16 ounces good-quality chocolate (12 ounces semi-sweet, 4 ounces milk chocolate)
• 2 cups whipping cream
• ½ tsp. instant espresso powder
Put chocolate in a bowl that can be heated.
Put the whipping cream in a pot and heat to a low boil. Add the instant espresso powder and stir. Remove from the heat and pour the hot cream mixture over the chocolate. Let it sit for a minute, then whisk it together.
Put it in the freezer for a half-hour or in the fridge for 3 hours so it will become the right consistency to spread.