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    Emeril's Chocolate Buttercream


    Source of Recipe


    Emeril Lagasse

    List of Ingredients




    1 1/3 cups sugar
    8 egg yolks
    1 cup butter, cut into cubes
    8 ounces chocolate, melted and cooled

    Recipe



    In a saucepan fitted with a candy thermometer boil sugar with 3 cups water to 240¼F. 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.

 

 

 

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