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Chocolate Butter Cream
Preparation info
- Will frost a
20 cm
layered cake - Difficulty
Easy
- Ready in
15 min
Appears in
Published 1987
Butter cream will keep in the refrigerator for several days and can also be frozen.
Ingredients
Method
Melt the chocolate with the salt in the top of a double saucepan and set aside. Using a heavy-bottomed saucepan, dissolve the sugar in the water over low heat. Raise the heat and boil the syrup until it reaches 110°C/225°F on a sugar thermometer. Whisk the egg yolks in a bowl and gradually pour in the hot syrup, whisking constantly, until the mixture is thick