Frosting - Mexican Hot Chocolate

By mariannefeldman

from ThrowDown-Bobby Flay vs Michelle Doll
makes approx 14 cups?

Use pasteurized egg whites if any question of issues-Eggology works (regular supermarket brands of egg whites in cartons do not beat into meringue)

Ingredients

• 500 milliliters egg whites (16.9 oz)(pasteurized)
• 800 grams granulated sugar (27.4 oz)
• 900 grams unsalted butter, room temp, cut into pieces (31.7 oz)
• 250 grams white chocolate, melted & cooled (8.8 oz) (I used Green & Black)
• 250 grams dark chocolate, melted & cooled (8.8 oz) I used combo of Lindt 70%, 85% & bittersweet)
• 2 tsp ground cinnamon
• 2 tsp sweet ancho chili pepper
• 1 tsp cayenne pepper
• 2 tsp vanilla extract

Preparation

Step 1

Combine the egg whites & sugar in a stand mixer bowl & whisk to combine.
Place bowl over simmering water while whisking regularly until the mixture reaches 140 degrees F on an instant read thermometer & the sugar is completely dissolved. (the bowl should not touch the boiling water.
Remove bowl from heat & whip the mixture at medium to high speed until the meringue has cooled completely.
Slowly add the room butter piece by piece until the butter cream takes on a cottage cheese consistency.
Add the melted chocolates, spices & vanilla until incorporated & smooth.