- 1
Ingredients
- 4 large egg whites
- 1 cup sugar
- 3 sticks unsalted butter, at room temperature
- 5 ounces semisweet chocolate, melted and cooled to room temperature
Preparation
Step 1
Using a whisk and working in a large heatproof bowl (the bowl of a mixer would be fine), whisk together the egg whites and sugar. Place the bowl directly over medium-low heat and whisk constantly until the sugar dissolves, a layer of foam forms over the liquid parts of the eggs, and the mixture is hot (really hot) to the touch, about 2 minutes.
Transfer the whites to the bowl of a mixer fitted with the whisk attachment, or fit the mixer bowl, if you've used it, into the stand, and whip on high speed until the meringue forms glossy peaks. Unlike ordinary meringue, this meringue will not double in volume, it will, however, firm up.
When the peaks have formed and the meringue is still ever-so-slightly warm, reduce the mixer speed to medium and start adding the butter, 2 tablespoons at a time, waiting until the last of the butter is incorporated before adding the next batch. When all the butter has been added, stop the mixer, remove the bowl, pour in the chocolate and use and hand whisk to incorporated it completely. At this point, the buttercream needs to firm a little before it can be used - cover the bowl and put it in the refrigerator until it reaches a spreadable consistency. Give the buttercream a few turns with the whisk to smooth it before use.
You can chill the buttercream for up to 3 days, but it will have to be warmed before it can be used. Put the chilled buttercream over direct heat for a minute or so to soften it and beat until smooth.