Chocolate Butter Cream

Preparation info

  • Will frost a

    20 cm

    layered cake
    • Difficulty


    • Ready in

      15 min

Appears in

The Chocolate Lover's Cookbook

The Chocolate Lover's Cookbook

By Patricia Lousada

Published 1987

  • About

Butter cream will keep in the refrigerator for several days and can also be frozen.


  • 100 g ( oz) plain chocolate
  • 125 g (4


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