Chocolate buttercream with Swiss meringue

Ingredients

• 200 g Granulated sugar (Granulated, not powdered)
• 4 unités Egg whites (At room temperature)
• 250 g Unsalted butter (Softened, not melted)
• 200 g 70% cacao dark chocolate (High quality, at room temperature before incorporation)
• 5 ml Liquid vanilla extract (Approximately 1 teaspoon)

Instructions

1. Prepare the double boiler

   Place the sugar and egg whites in the stainless steel bowl and set the bowl over a pot of simmering water.

   Time: PT5M

2. Heat the meringue to 50 °C

   Whisk the mixture with the hand whisk until the thermometer reads 50 °C.

   Time: PT5M

   Temperature: 50°C

3. Cool the meringue

   Continue whisking until the mixture returns to room temperature and forms stiff peaks.

   Time: PT5M

4. Soften the butter

   Cut the butter into cubes and microwave for 10 s or place near a heat source until very soft, but not melted.

   Time: PT2M

5. Incorporate the butter

   Add the softened butter gradually to the meringue while whisking at medium speed. The buttercream may initially look grainy, which is normal.

   Time: PT5M

6. Melt the chocolate

   Melt the dark chocolate in a double boiler or microwave in 20 s intervals, stirring between each.

   Time: PT3M

7. Temper the chocolate

   Allow the melted chocolate to cool to room temperature (neither too hot nor too cold).

   Time: PT2M

8. Incorporate the chocolate and vanilla

   Pour the tempered chocolate and vanilla extract into the buttercream, then whisk at low speed until fully homogeneous.

   Time: PT3M

9. Store the buttercream

   Transfer the buttercream to an airtight container, cover with plastic film in contact, and refrigerate until use.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

2 g

Carbohydrates

25 g

Fat

15 g

Fiber

2 g