|Sugar||2⁄3 Cup (10.67 tbs)|
|Instant coffee||1 Teaspoon|
|Boiling water||2 Teaspoon|
|Unsalted butter||1 Cup (16 tbs)|
|Semi-sweet chocolate||3 Ounce, softened|
Place the egg yolks in a medium sized bowl.
Combine the sugar and water in a heavy saucepan.
Swirl the mixture over medium heat until the sugar dissolves.
Do not stir.
Boil to the soft ball stage (238Â° F.).
Remove from the heat.
While beating the egg yolks, slowly pour the hot syrup over them.
Beat until the mixture is cool.
Add the softened butter bit by bit, beating only until creamy.
Add the vanilla.
Place 1/4 of the buttercream in a small bowl and 2/3 in a medium bowl.
Dissolve the instant coffee in the boiling water.
Beat it into the 1/4 portion of the buttercream.
Melt the chocolate in the top of a double boiler over hot water.
Add it to the 3/4 portion of buttercream.
Reserve 3 heaping tablespoons of the chocolate buttercream for decoration if desired.