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Chocolate Buttercream Frosting - I




Source of Recipe


My recipe


List of Ingredients




1 Cup Sugar
¼ Cup Water
6 Egg Yolks, beaten until fluffy in a medium-size bowl
2 1/2 Oz. Bittersweet Chocolate, melted and cooled slightly
1 Lb. Butter at Room Temperature

Recipe



In a saucepan, slowly boil sugar and water to the soft ball stage (234 degrees to 240 degrees on a candy thermometer) or until a bit of the mixture forms a soft ball when dropped into a cup of cold water. Scrape sugar granules off the sides of pan as mixture cooks; do not over boil.

Let cool a few minutes; then pour sugar syrup into egg yolks. Quickly add melted bittersweet chocolate and beat until bowl cools, about 3 minutes.

Add butter and beat on low speed until smooth. Chill to firm slightly, then frost top of dessert. Refrigerate at least two hours or overnight before serving.