Chocolate Buttercream

“You feel the fragrance of goodness not only in the mere physical presence of a person, but also in the words he uses and the acts he performs. It all leaves you more perfumed.”
― Rabb Jyot, The Freedom of Being Human

This is how I feel about this buttercream too!

Chocolate Buttercream

  • Servings: enough for one 12 inch cake
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1 pound bittersweet chocolate (I buy Callebaut in chunks and chop it; always use a brand you love)
12 oz. semisweet chocolate chips (again use a brand you really like)
3/4 cup egg whites (180 g), at room temperature
1-1/2 cups (150 g) granulated sugar
1/4 tsp. cream of tartar
3/4 tsp. kosher salt
1-1/2 pounds ­­unsalted butter, at room temperature
3 tsp. (15 ml) pure vanilla extract
3 tsp. (5 g) instant espresso powder, dissolved in 1-1/2 tsp. water
3 T. (44 ml) dark rum, optional

Chop the chocolates and place them in a heat-proof bowl set over a pan of simmering water. Stir until melted and set aside until cooled to room temperature.

Mix the egg whites, sugar, cream of tartar and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water (don’t let bottom touch water) and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.

Add the butter, 1 T. at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso and rum, if using, and mix for one minute or until the chocolate is completely blended in. If the butter seems very soft, allow it to cool and beat it again. Or if it looks like it is separating as you beat, be patient, it will come together again.

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