6 to 7tablespoonscreamhalf and half, or milk (preferably whole)
Instructions
Melt the chocolate in the microwave, or in a double boiler. Cool.
In a medium bowl, cream the butter. Blend in half of the sugar, then the cooled melted chocolate, vanilla, salt and the espresso powder. Alternate the remaining two cups confectioners sugar with the cream, until it reaches the desired sweetness and consistency.
Notes
If you want to make this up to three days ahead of time, go right ahead, but bring it to room temperature before using — you should also give it a whip with a whisk or an electric mixer if you really want to fluff it up again.