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Chocolate-Egg White Buttercream
Preparation info
- Makes:
2¼ cups
- Difficulty
Easy
Appears in
Published 2009
This is my favorite chocolate buttercream because it can hold the largest amount of chocolate; is quick, easy, and foolproof to prepare; and has a light texture but more body than an egg yolk buttercream. It is the color of rich milk chocolate.
Ingredients
| Volume | Ounce | Gram | |
| dark chocolate, 60% to 70% cacao, chopped< |
Method
Melt the Chocolate
Heat the chocolate until almost completely melted. Use a small microwavable bowl, stirring with a silicone spatula every 15 seconds (or use the top of a double boiler set over hot, not simmering, water, stirring often—do not let the bottom of the container touch the water).
Remove the chocolate from the heat and, with the silicone