Chocolate Buttercream Recipe
Category: Desserts
Serves: 1
Ingredients
| Ingredient | Amount |
|---|---|
| Butter | 175g |
| Water | 50g |
| Sugar | 150g |
| Dark Chocolate | 100g |
| Egg Yolks | 90g |
| Unsweetened Cocoa Powder | 12g |
| Vanilla Bean | Β½ pod |
Instructions
To prepare this decadent chocolate buttercream, start by finely chopping the dark chocolate into small pieces. Once chopped, place it in a heatproof bowl and melt it over a double boiler or in the microwave in short intervals, stirring occasionally. Once fully melted, remove it from the heat and let it cool slightly, stirring from time to time to ensure it doesn’t solidify.
Meanwhile, it’s time to make the syrup that will pasteurize the egg yolks and help create a stable, firm texture for your buttercream. In a small saucepan, combine the sugar and water. Use a kitchen thermometer to monitor the temperature closely. Once the syrup reaches 115Β°C (239Β°F), itβs time to move on to the next step.
Place the egg yolks in the bowl of a stand mixer. As soon as the syrup reaches the desired temperature, carefully pour it in a thin stream into the egg yolks while the mixer is on low speed. Be sure to pour the syrup slowly and steadily to prevent cooking the eggs too quickly. Once all the syrup is added, increase the mixer speed and continue beating until the egg yolks become light, fluffy, and creamy.
Next, with the mixer still running, begin adding the butter, a small piece at a time. Allow each addition to fully incorporate before adding more. Continue until all the butter is added, and the mixture becomes smooth and creamy.
Slowly pour the slightly cooled melted chocolate into the mixture while the mixer is on low speed. Ensure that the chocolate is not too hot, as this could cause the buttercream to separate. Once the chocolate is fully incorporated, sift the cocoa powder over the bowl and gently fold it in using a spatula until the mixture is fully combined and smooth.
Once everything is mixed together, transfer the chocolate buttercream to a clean bowl. The rich, velvety texture should be perfect for spreading on cakes, cupcakes, or any of your favorite desserts.
Allow the buttercream to cool to room temperature if needed before using, and enjoy the smooth, chocolatey perfection!
