1 cup freshly brewed espresso, allowed to cool to room temperature
2 T dark chocolate shavings, you may substitute chocolate syrup
1 cup unsalted butter softened
3 egg yolks
1 ¼ cup confectioner’s sugar
While the coffee is still hot mix in the chocolate shavings to melt, then allow to cool. Cream the butter in a bowl until light and smooth, then beat in the egg yolks one at a time. Beat in the coffee-chocolate mixture add sugar, mix well. Dollop over pandoro cake slices and serve.