Chocolate Coverage with Butter

Melt the chocolate and coffee in a small saucepan over low heat until the chocolate melts

Remove from heat, whisk well, and let cool

Meanwhile, whisk the butter or margarine with the vanilla extract until light and fluffy; Bring the Karo syrup to a boil in a separate saucepan, then reduce heat to obtain the correct consistency for a soft caramel

(Add 1 tablespoon of this syrup to a cup of water

If it maintains its shape when pressed between your fingers without being too hard, it's ready.) In a bowl, whisk the eggs until fluffy

Slowly add the Karo syrup to the eggs while whisking constantly

Whisk until stiff and let cool

Add the egg and Karo mixture to the chocolate mixture slowly, whisking well

Then, add the melted chocolate slowly and whisk until fully incorporated

This coverage can be stored in the refrigerator for a few days in an airtight container.