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Old Fashioned Chocolate Buttercream Fros




Source of Recipe


RC


List of Ingredients




8 ounces semisweet chocolate, coarsely chopped
3 ounces unsweetened chocolate, coarsely chopped
4 large egg yolks
2 cups sifted confectioners' sugar
1/3 cup strong brewed coffee, boiling hot
1-1/2 cups (3 sticks) unsalted butter, at room temperature
2 teaspoons pure vanilla extract


Recipe



Melt the chocolates together in the top of a double boiler over simmering water. Set aside to cool.

Place the egg yolks and confectioners' sugar in a bowl. Beat with an electric mixer on low speed until combined. Increase the speed to high and continue mixing until the mixture is fluffy and lemon-colored, about 5 minutes.
Reduce speed to low and add the cooled chocolate, mixing until well combined, 1 minute. Add the hot coffee in a steady stream. Continue beating until incorporated, 30 seconds. Add the butter, a tablespoon at a time, until incorpoerated. Increase the speed to high and whip until light and fluffy, about 5 minutes. Mix in the vanilla.
Use the buttercream immediately, or store, covered, in the refrigerator for up to 2 days.
Makes 4 cups, enough to frost 1- 9 inch 2 layer cake.
**The boiling hot coffee should cook the egg yolks, but to be safe, use very fresh eggs that have been kept refrigerated.