Double Chocolate European Style Buttercream

This is a intensly chocolate, very rich euorpean style buttercream with a simplified method. Much easier than the simple syrup method and well worth the time.

Steps

Set-up a pan with about an inch of water and warm it to 160 degrees.

Chop chocolate and place in a clean , dry , bowl that fits in the pan without touching the water , but is within an inch or so.

Stir chocolate occasionally until almost melted.

Remove from heat and continue stirring until smooth , the residual heat will finish the job.

In a large bowl that will also fit over the pan with water , place eggs , cocoa , sugar and salt.

Whisk lightly until blended.

Turn heat up so water simmers , place the bowl with the egg mixture over the simmering water and whisk gently until the mixture reaches 165 degrees.

160 degrees is the instant kill temperature for salmonella and many other nasty bacteria.

If you dont have an instant read thermometer , then the mixture should feel fairly warm , but not too hot.

If you start to smell eggs cooking then youre too hot.

Place the bowl on your mixer , or pour it into your mixer bowl , and , with a whisk attachment , beat at high speed until.

Ingredients

eggs, granulated sugar, salt, unsweetened cocoa powder, unsalted butter, vanilla extract, dark chocolate