Chocolate buttercream
Easy, delicious and almost foolproof
COOKING TIME
20
MINUTES
Ingredients
175ml (6fl oz) tablespoons water
225g (8oz) granulated sugar
7 egg yolks
Âľ teaspoon pure vanilla extract
350g (12oz) unsalted butter (softened and creamed)
250g (9oz) Valrhona (64%) or darker chocolate, melted
Method
Bring the water and sugar to the boil stirring only until the sugar dissolves. Let the syrup boil to the thread stage (115°C/238°F). Beat the yolks for one minute with an electric beater, add hot syrup very gradually.
Continue beating until the syrup has all been added. Add the vanilla extract. The mousse should be stiff and hold a “figure of 8”. Let the mousse cool.
Beat the softened butter to a creamy consistency. Gradually add the cooled mousse to the creamed butter and finally fold in the cool, melted chocolate.
