Classic Egg White Chocolate Buttercream

By norsegal8

This special version of chocolate buttercream is the color of rich milk chocolate and has a more assertive chocolate flavor than the traditional one made with egg yolks. In fact, it is just as smooth and even easier and faster to prepare than Classic or Neoclassic Buttercream because a sugar syrup is not needed.
This buttercream is airy, yet, because of the whites' structure, has more body than a buttercream made with all yolks. It is excellent texture and flavor for both chocolate butter cakes and chocolate génoise.

Ingredients

• 10 ounces bittersweet chocolate
• 2 cups unsalted butter, at room temperature
• 4 large egg whites, at room temperature
• 1 cup sugar

Preparation

Step 1

Break the chocolate into squares and place in a double boiler over very hot water or low heat. The water must not exceed 160°F. or touch the bottom of the double boiler insert.

Remove the double boiler from the heat and stir frequently until the chocolate begins to melt.

Return to the heat if the mixture cools, but be careful that it does not get too hot. Stir for 8 to 10 minutes or until the chocolate is smooth. (The chocolate may be melted in a microwave on high power if stirred every 15 seconds. Remove the chocolate from the microwave before fully melted and stir, using residual heat to complete the melting.)

In a mixing bowl beat the butter until smooth and creamy.

In another mixing bowl beat the egg whites until soft peaks form when the beater is reaised. Gradually beat in the sugar until stiff peaks form when the beater is raised slowly. Beat in the butter by the tablespoon. If the mixture looks slightly curdled, increase the speed a little and beat until smooth before continuing to add more butter. Add the melted and cooled chocolate all at once and beat until smooth and uniform in color. Place in an airtight container. If chilled, rebeat after warming to restore texture.