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Submitted by littleflow3r

Frosting with cocoa, icing sugar, coffee and butter

4 oz / cup / 115 g butter
1 tablespoon hot espresso coffee (or teaspoon instant coffee powder dissolved in 1 tablespoon hot water)
8 oz / 225 g icing sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon vanilla extract

1. Melt the butter in a sauce pan and remove from the heat.
2. Add coffee, mix with icing sugar, cocoa powder and vanilla.
3. Stir until smooth.

Frosting with chocolate, icing sugar, butter and egg

3 tablespoons / 1 oz / 40 g butter
3 oz / 100 g dark semi-sweet chocolate (40-45% cocoa)
1 egg (salmonella free)
3 oz / 100 g icing sugar

1. Melt butter and chopped chocolate in a double boiler.
2. Beat the egg with icing sugar and mix with the chocolate and butter mixture.

Frosting with chocolate and heavy cream

cup / 1.2 dl heavy cream or whipping cream
7 oz / 200 g sweet dark chocolate

1. Heat the heavy cream or whipping cream in a sauce pan.
2. Remove from heat, add finely chopped sweet dark chocolate, and stir until smooth.
3. To test it, transfer a tablespoon of the frosting into a chilled cup and place in the fridge for 15 minutes. If it is too thin, add some more melted chocolate. It it is too thick, add a few tablespoons of cream, stir until smooth, and test it again.

Frosting with chocolate, syrup, butter and coffee

6 tablespoons / 3 oz / 85 g butter
8 oz / 220 g semisweet dark chocolate
2 tablespoon light corn syrup
2 tablespoon hot espresso or very strong coffee

1. Mix butter, chopped chocolate, syrup and coffee and heat in a double boiler until melted.
2. Stir until smooth.
3. Let it cool somewhat before use.

Frosting with chocolate and shortening

6 oz / 170 g sweet dark chocolate
2 oz / 55 g vegetable shortening

1. Break the chocolate into small pieces and melt it with vegetable shortening over simmering water.
2. Let the mixture cool until it gets viscous, and spread it evenly over the tart.

Source: Courtesy of http://www.cacaoweb.net/