Chocolate buttercream

Yield: 4 servings

Measure Ingredient
1⅓ cup Sugar
8 Egg yolks
1 cup Butter, cut in cubes
8 ounces Chocolate, melted and
Cooled

In a saucepan fitted with a candy thermometer boil sugar with 3 cups water to 120 c. or 240 degrees F. Meanwhile, in bowl of an electric mixer beat yolks until pale. With motor running pour in syrup and beat until mixture forms a ribbon. While mixture is still warm add butter, a piece at a time, then add chocolate, scraping down sides several times. Continue whipping until mixture cools.

Yield: Enough Buttercream to Frost an 8-inch cake ESSENCE OF EMERIL SHOW #EE95

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