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Chocolate Buttercream

chef.tim.lee's picture
Ingredients
  Unsweetened chocolate squares 1 Ounce
  Butter 3⁄4 Cup (12 tbs), softened
  Sugar 3⁄4 Cup (12 tbs)
  Water 1⁄3 Cup (5.33 tbs)
  Egg yolks 6
  Brandy 3 Tablespoon
Directions

Place chocolate in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until chocolate melts.
Set aside to cool.
Cream butter in a large bowl, and set aside.
Combine sugar and water in a small, heavy saucepan; cook over medium heat, stirring constantly, until mixture boils.
Boil, without stirring, until mixture reaches small thread stage (217° to 220°).
Remove from heat.
Beat egg yolks in a small bowl at high speed of an electric mixer until thick and lemon colored; gradually add hot syrup to yolks, beating until mixture cools.
Add yolk mixture, cooled chocolate, and brandy, if desired, to butter; beat at high speed of electric mixer until blended.
Cover and refrigerate until the mixture is thick enough to pipe.
Note: Butter cream may be stored in a tightly covered container in the refrigerator for up to 1 week.
Allow to stand at room temperature until mixture is softened enough to pipe.

Recipe Summary

Cuisine: 
American
Servings: 
2

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