This delicious frosting is easy if you plan ahead. I keep a can of coconut cream in my fridge so I can make it any time. This is Simone's adaptation of Oh She Glows 2-Ingredient Chocolate Fudge Frosting.
1 can coconut cream (I use Trader Joe's)
6 rectangles unsweetened Baker's Chocolate
3 T agave syrup (or honey)
Chill coconut cream in the can overnight.
Turn can upside down to open. Pour off liquid. Spoon 3 tablespoons from the can into a small saucepan and melt over low heat. Add chocolate and stir to melt. Add agave. (You can substitute honey, but amount may be different. Start with 2 T and add to taste.)
Cool saucepan by setting it in a shallow pan of cold water.
When contents are cool but not solidifying, put remaining coconut cream in a mixing bowl. Whip while dribbling in chocolate mixture.
Chill 3 hours before frosting. Frosted cake or cupcakes will need to be kept cool before serving.
